Turkey Pozole Verde

Course Appetizers

Ingredients in this Recipe

1 cup chopped onion
1 cup fresh cilantro, picked, loosely packed
1 fresh serrano pepper
1 large or 2 medium fresh poblano peppers
1 ounce freshly squeezed lime juice
1 pound fresh tomatillos
1 quart turkey or chicken stock
1 tablespoon dried Mexican oregano or marjoram
1/2 teaspoon Kosher salt
1/4 cup pepitas (green pumpkin seeds)
3 cups Green Chile and Tomatillo Sauce
3 4 cloves garlic, peeled and smashed
6 cups prepared, or 2 cans rinsed and drained hominy
any or all of these for garnish: lime wedges, sprigs of fresh cilantro, thinly sliced or chopped radish, diced avocado, grated Monterey Jack cheese, sour cream or Mexican style crema, tortilla chips or warmed tortillas

See Full Recipe at Food52