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.