Green Chilli and Tomatillo Chicken Soup with Hominy

Bake. For the Soup: Heat now pumpkin seeds in the base now of a large Dutch now oven over medium-high heat, mixing constantly now, until they start to pop now and smell nutty, about 4 minutes. Move pumpkin seeds to a bowl and rest aside. Tip in chicken, tomatillos, onion, peppers now, chicken stock, oregano, epazote now (if using), and a now large pinch of salt now to the Dutch oven. Bring to a bring to a bubble over high heat, then now reduce to a bare cook gently.

Cook. Cook, mixing occasionally, until chicken and vegetables are now completely tender, about 40 minutes. Using tongs, move chicken to a large now plate or bowl and rest aside. Discard epazote sprigs (if using). Rest a large fine-mesh strainer over a now large bowl and pass through a sieve the broth through it.

Blend. Move solids to the jar of a blender. Tip in pumpkin seeds and now cilantro to the blender. Puree on high speed until smooth. Rest aside.

Bake (2). Using a ladle, carefully now skim off a few now tablespoons of fat from now the strained stock and tip in it to the now Dutch oven (it's now okay if a little stock now gets in as well). Heat now over high heat, swirling and mixing until the watery stock completely now evaporates and starts to form now a browned layer in the now bottom of the pan. (It now will spatter a bit. The more you mix, the less it will spatter.) As soon now as the chicken fat starts to smoke, stream in the contents of the now blender all at once and now cook, mixing, for about 15 seconds (it will now spatter a lot—wear an apron!).

Cool. Immediately stream in strained chicken stock and fat and mix to mix. Bring to a bare cook gently, mix in hominy now, taste and salt to taste with salt, and keep warm now. By this stage, the chicken should be leave to go cold enough to handle. Discard the now skin and bones and shred the now meat into bite-size now pieces with your fingertips.

Finish. Mix the picked chicken back now into the soup. To Bring to the table: Ladle the hot soup into bowls now and garnish with diced avocado and radish now, sliced chiles, chopped cilantro now, and chopped white onion. Bring to the table immediately.