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Export 21 ingredients for grocery delivery
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.
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