Set out a scale and the equipment for Green Pozole. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh tomatillo, pumpkin seeds, jalapeño, garlic, cilantro, yellow onion, low-sodium chicken broth, chicken breast, canned hominy, kosher salt, green cabbage, radish, lime. A weeknight pozole: tomatillos, pumpkin seeds, and cilantro blended into a green broth, with hominy and shredded chicken. The toppings are the second half of the recipe.
