Directions:

1. Preheat oven to broiler setting, heat large stock pot on medium heat, heat small frying pan.
2. Place chicken in the bottom of a quart size stock pot in an even layer. Fill pot with cold water until there is about 1 inch of liquid above the chicken. Bring to a boil, then reduce to simmer and poach chicken for 10-15 minutes until it is cooked through.
3. Place peeled and washed tomatillos on a baking sheet lined with aluminum foil. Place baking sheet in broiling oven and let tomatillos brown on one side (~5-10 minutes, watch closely – broilers vary). Use tongs to flip tomatillos to brown the other side.
4. Add canola oil to large stock pot. When oil begins to shimmer, add onions, garlic and poblano peppers. Saute and stir until combined.
5. Add pepitas to dry frying pan. Stir frequently to roast pepitas until you hear popping. Pepitas should be golden brown and toasted, caution for burning.
6. Add cumin and oregano to onion mixture, stir.
7. Add ½ container vegetable stock to blender, add serrano pepper, add onion mixture and blend well. Pour blended mixture back into stock pot and continue to simmer.
8. Add beans, hominy, tomatoes and zucchini to soup base.
9. Remove tomatillos from oven, add to blender with remaining ½ carton vegetable stock, add toasted pepitas, blend until smooth. Add tomatillo mixture to the rest of the soup.
10. Shred the poached chicken and add to soup.
11. Add salt and black pepper.
12. This quick-cook posole is ready to eat, but can continue to simmer longer if you have time! Or, if prepping in the morning, pour into a slow cooker to keep warm until ready to eat.