Directions
1. Combine tomatillos and garlic in a medium saucepan, pour in water to cover, and bring to a boil. Reduce heat and simmer until tomatillos are soft but not falling apart, about 10 minutes.
2. Transfer tomatillos, garlic, and 1 cup cooking liquid to a blender. Add poblano chiles, serrano chile (if using), pumpkin seeds, 1 cup cilantro, 1 cup parsley, 3 Tbsp. white onion, 1 cup broth, and 1 tsp. salt. Purée until smooth; set aside. (Work in batches if needed, or blend directly in saucepan with an immersion blender if you have one.)
3. Heat oil in a large pot over high. Once it’s hot, but not smoking, add mushrooms OR chicken and sprinkle pepper and remaining ½ tsp. salt over; toss to combine. Cook, stirring occasionally, until mushrooms release all of their liquid and it evaporates and edges of mushrooms begin to brown, 8–10 minutes. If using chicken, wait for the chicken to brown.
4. Pour tomatillo purée into pot, reduce heat to medium, and cook, stirring occasionally, until purée thickens and darkens in color, about 10 minutes.
5. Add hominy and remaining 5 cups broth to pot, stir to combine, and cook until flavors have come together, 12–15 minutes.
6. Serve pozole verde with radishes, lime wedges, dried oregano, more white onion, cilantro, and parsley.
Recipe adapted from: https://www.epicurious.com/recipes/food/views/pozole-verde-con-hongos
