Step 1

In a large saucepan cook tomatillos, onion, jalapeño, and garlic in a large amount of boiling water about 8 minutes or until tomatillos turn light green. Drain liquid.

Step 2

In a blender combine the tomatillo, onion, peppers, garlic, cilantro, pepitas, and salt. Cover and blend until smooth.

Step 3

In a 6-quart caldero place broth, water, chicken, onion, garlic, and salt and bring to a boil and then lower heat to medium-low for 20 minutes or until chicken is no longer pink.

Step 4

Shred the chicken into small pieces.

Step 5

Add cooked onions and garlic from poached chicken to salsa verde and blend until smooth.

Step 6

Add the shredded chicken, salsa verde, and hominy to the caldero with broth. Partially cover and bring to a boil. Lower the heat and simmer for 20 minutes. If necessary, season with salt.

Step 7

Spoon pozole into soup bowls. Let your guests add the garnishes to suit their own taste. Serve with tostadas.