A highly rated recipe for pozole verde combines lean pork should with chicken, onion, pumpkin seeds, tomatillos and various spices that is cooked with hominy. The recipe yields about 2 1/2 quarts of pozole verde with suggested garnishes such as sour cream, diced red onion, cubed avocado, tortilla strips and lime wedges.
To make pozole verde, combine 3 quarts of water with a 1-pound lean pork shoulder, 1/2 a chicken cut into pieces, one quartered onion, 2 cloves of smashed garlic and 5 stems of cilantro in a large soup pot and bring to a boil. Remove any foam that rises to the surface, partially cover the pot and simmer for 2 1/2 to 3 hours. While the mixture is cooking, add 4 ounces of hulled, untoasted pumpkin seeds to a skillet and cook until they turn golden, stirring constantly. Cover 1/2 pound of tomatillos to 1 inch above with water in a saucepan, add 1 teaspoon of salt and cook over medium high heat for about 10 minutes.
Discard the cooking liquid and combine the tomatillos in a blender with the pumpkin seeds, 1 coarsely chopped hot chile and one small coarsely chopped onion, add 1/3 cup of the pork cooking liquid, blend until smooth and strain to remove the solids. Cook the puree in 2 tablespoons of vegetable oil or lard for about 7 minutes and set aside. Strain the stock to keep only the pork and chicken, add the tomatillo mixture and two 29-ounce cans of drained hominy. Simmer gently until thickened, discard the bones from the meat and shred into smaller pieces. Add the meat back to the pot with 1 1/2 teaspoons of salt before serving.