Kombu-Dashi Pozole Verde with Miso-Hominy, Sesame-Torched Winter Citrus, and Crispy Mochi “Chicharrón”

Instructions

1. 1

   Make a quick kombu dashi: add 10 g Dried kombu and 1500 ml Water to a pot and let it soak 20 minutes (or while you prep). Set over medium heat and bring to just-barely a simmer (small bubbles at the edge), then pull the kombu. Don’t boil it—boiling pushes out bitter, iodine-y notes.

   25 min

   Tip: If you’re in a hurry, do a 10-minute soak and keep the heat extra gentle. This is ‘clean bass’ for the soup, not a loud seaweed solo.

2. 2

   Poach the chicken in the dashi: add 450 g Boneless, skinless chicken thighs, 1.5 tsp Kosher salt (divided), 1 Yellow onion (divided, rough chunks), 5 Garlic cloves (divided), and 1 Bay leaf (if using). Keep the broth at a lazy simmer until chicken is just cooked through, 15–18 minutes. Pull chicken to a bowl to cool, then shred. Strain the broth and return it to the pot.

   25 min

   Tip: If you see a hard boil, dial it back. Gentle heat = clear broth + tender meat.

3. 3

   Roast the green base: on a sheet pan, toss 500 g Tomatillos, 1 Poblano pepper, 1 Jalapeño or serrano, the other half of the onion (wedged), and remaining garlic with 2 tbsp Neutral oil and a pinch of salt. Broil 6–10 minutes, turning once, until blistered and deeply browned in spots.

   12 min

   Tip: Char is flavor. Think yakitori logic: browning is a seasoning, not a mistake.

4. 4

   Blend salsa verde: toast 40 g Pumpkin seeds (pepitas) in a dry pan until popping and fragrant, 2–3 minutes. Blend roasted veg + pepitas + 40 g Cilantro (and 60 g Baby spinach or kale if using) with 1 cup of the strained broth until smooth-ish. Add 2 tbsp Toasted sesame seeds and pulse just a couple times so you keep a little texture.

   8 min

   Tip: Pepitas thicken like a nut milk; sesame adds that ‘goma’ roundness that reads as richness without cream.

5. 5

   Build the pozole: add 2 cans Canned hominy, drained and the blended salsa to the pot of broth. Simmer 15 minutes. In a small bowl, whisk 3 tbsp White miso (shiro miso) with a ladle of hot soup until smooth, then stir it back in off-heat (or at very low heat). Add shredded chicken and warm through. Finish with 2 tbsp Lime juice; adjust salt.

   20 min

   Tip: Miso loses some aroma if it boils hard. Treat it like a finishing sauce, not a base seasoning.

6. 6

   Make crispy mochi “chicharrón”: cut 3 Kirimochi (Japanese shelf-stable rice cakes) into small cubes (about 1/2-inch). Microwave 30–60 seconds to soften slightly, then shallow-fry in 1/2 inch oil over medium-high until puffed and deeply golden, 2–4 minutes. Drain and toss with a pinch of salt and 1 tsp Chili powder or togarashi.

   10 min

   Tip: Microwaving first drives off some moisture and makes the puff more dramatic. It’s the same ‘dry-then-fry’ idea as good cracklings.

7. 7

   Torched citrus-sesame topping: zest 2 Winter citrus (yuzu if you can find it, otherwise Meyer lemon + grapefruit) into a bowl, add segments/supremes, a tiny pinch of salt, and 1 tsp Honey (optional). Right before serving, hit the citrus lightly with a kitchen torch (or sear cut-side citrus halves in a hot dry pan and squeeze over the bowl). Sprinkle a little extra sesame on top.

   5 min

   Tip: Torching wakes up oils in the zest and adds a smoky high note—like a tiny campfire over perfume.

8. 8

   Serve: ladle pozole into bowls. Top with 2 cups Shredded cabbage, 4 Sliced radishes, 3 Sliced scallions, citrus-sesame, and a big handful of mochi chicharrón. Add 1 lime Lime wedges for chaos-control.

   5 min

   Tip: Add mochi right at the table so it stays loud and crunchy, then slowly turns dumpling-soft at the edges in the broth.