Green chicken pozole

Toast the pumpkin seeds in the bottom of a dutch oven over medium high heat until they smell nutty and the skins pop, about four minutes; set aside in a bowl.

Add the tomatillos, roughly chopped white onion, and the jalapeno, anaheim and poblano with seeds and stems removed; nestle the chicken legs on top and cover with the chicken stock.

Add the Mexican oregano, epazote if available, and a little salt; stir, bring to a simmer and cook until the chicken is completely tender, about 40 minutes.

Transfer the chicken to a bowl to cool.

Strain the broth through a fine mesh strainer into a bowl; blend the solids with the toasted pumpkin seeds and a handful of cilantro leaves until completely smooth.

Ladle the settled fat off the strained stock into the dutch oven and heat, stirring, until the liquid evaporates and the proteins stick and brown on the bottom.

As soon as the fat lightly smokes, dump in the blended mixture all at once, careful of spatter; searing the sauce deepens its flavor.

Return the rest of the stock and stir in the drained hominy.

Discard the chicken bones and skin, shred the meat and stir it back in; season to taste.

Serve with bowls of diced radish, avocado, white onion, hot chilies and chopped cilantro for garnishing.