For being so easy it sure came out good!

Mexican Pozole Soup | Let's Dish | Soup | The Live Well Network

1/2 cup hulled, raw pumpkin seeds, (pepitas)
2 cups tomatillos, husk removed, rinsed, quartered
2 serrano chile peppers, quartered
2 Tablespoons chopped onion
1/3 cup cilantro leaves
1/2 cup water
2 Tablespoons vegetable oil
1/2 pound boneless chicken breast, diced
3 cans white hominy, rinsed and drained (approximately 4 cups)
6 cups chicken broth
salt and pepper to taste


1. In a dry skillet, cook the pumpkin seeds until they are lightly toasted, approximately 4 minutes. Stir the pumpkin seeds while they are browning so they cook evenly.
2. Place the toasted pumpkin seeds, tomatillos, serranos, onion, water and cilantro in a blender and process until completely smooth.

3. Heat oil in a 4 quart saucepot. When the oil is hot, add the pureed ingredients, being careful as the puree will splatter when it makes contact with the oil. Cover and cook over medium-high heat for about 20 minutes, stirring occasionally. The puree is done when it reaches the consistency of a thick paste.

4. Add the chicken broth and diced chicken. Bring the soup to a boil. Lower the temperature and continue to simmer the soup until the chicken is cooked through, approximately 15 minutes. Add the hominy and adjust the seasonings. Continue cooking an additional 10 minutes or until the hominy is warm.

5. Ladle into soup bowls. Garnish with chopped onions, oregano and lime juice.