Chicken Soup for All

There's more than one way to make a great chicken soup. Four chefs share their best recipes.

RICK MARTINEZ'S

POZOLE VERDE CON POLLO

ACTIVE: 40 min I TOTAL: 1 hr 10 min I SERVES: 6 to 8

2 tablespoons bacon fat, lard or extra-virgin olive oil

2 large poblano chile peppers, stemmed seeded and roughly chopped

3 large jalapeño peppers, stemmed, seeded and roughly chopped

1 bunch scallions, roughly chopped, green and white parts separated

1/2 cup pepitas

4 cloves garlic, lightly crushed

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon allspice berries

Kosher salt

7 medium tomatillos, husked, rinsed and roughly chopped 6 cups low-sodium chicken broth

2 15-ounce cans white hominy, drained and rinsed

1 medium bunch cilantro, roughly chopped (about 1 packed cup)

1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 2 cups)

Sliced onion, radishes and avocado, crushed chicharrones, chopped fresh oregano and lime wedges, for serving

1. Heat the bacon fat in a large heavy pot over medium-high heat. Add the poblanos, jalapeños, scallion whites, pepitas, garlic, cumin, coriander, allspice and salt. (Use 3 tablespoons Diamond Crystal kosher salt or 1 tablespoon plus 1 teaspoon Morton kosher salt.) Cook, stirring occasionally, until the vegetables are just tender, about 5 minutes. Add the tomatillos and continue to cook, stirring occasionally, until they soften and begin to brown, 5 to 6 minutes.

2. Remove the pot from the heat. Working in batches, transfer some of the vegetable mixture to a blender, add some of the chicken broth and puree. Transfer the pureed mixture to a large bowl and continue until all the vegetables and broth have been blended. Return the pureed mixture to the pot and add the hominy. Increase the heat to high and bring to a boil, then reduce the heat to medium low, cover and simmer until the flavors come together, about 30 minutes.