Green Pozole with Chicken

Rinse the pozole corn and place it in a large pot together with the chicken breast, chicken broth, half the onion and 2 cloves of garlic. Bring to a boil, skim off the foam, then cover and simmer over low heat for 45–60 minutes, until the chicken is fully cooked and the kernels are tender and starting to burst.

Remove the chicken and let it cool enough to handle, then take the meat off the bones (if any) and shred it. Leave the broth in the pot and add the chicken back in at the end.

In a separate pot, simmer the tomatillos and green serrano peppers in 500 ml water for 8–10 minutes, until the tomatillos turn an olive color. Drain. Toast the pumpkin seeds in a dry skillet for 2–3 minutes, taking care not to let them darken.

Blend the tomatillos, serranos, pumpkin seeds, remaining onion, 2 cloves of garlic, cilantro, parsley, epazote leaves and 250 ml chicken broth until you have a smooth green salsa.

Heat the oil in a saucepan, pour in the salsa and cook over medium heat for 12–15 minutes, stirring, until it thickens slightly and loses its raw taste. Season with salt and black pepper.

Pour the salsa into the pot with the corn and broth, stir well and simmer for another 15 minutes over low heat. Add the shredded chicken and heat through for 5 minutes; adjust the salt if needed.

Serve the pozole very hot: top each bowl with radishes, shredded lettuce, avocado slices, lime wedges and Mexican oregano. Enjoy with corn tostadas.