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1
In a large soup pot put 3 quarts of water, the pork shoulder, chicken, quartered onion, smashed garlic, and cilantro stems and bring to a boil.
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2
Skim any foam that rises to the surface, partially cover the pot, reduce heat to a simmer and cook for 2 1/2 to 3 hours, or until the pork is very tender and the stock is flavorful.
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3
While the meat is cooking, heat a small skillet over medium low heat.
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4
Add the pumpkin seeds and cook, stirring constantly, until all of the seeds have popped and turned golden, 3 to 4 minutes.
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5
Transfer to a bowl and set aside to cool.
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6
Place the tomatillos in a small saucepan and add enough water to cover by 1-inch.
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7
Add 1 teaspoon of the salt and cook over medium heat until the tomatillos are tender, about 10 minutes.
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8
Strain tomatillos and discard the cooking liquid.
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9
Place the tomatillos in the jar of a blender along with the pumpkin seeds, green chile, and chopped onion.. Add 1/3 cup of the pork cooking liquid and blend until very smooth.
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10
Strain through a medium-mesh sieve and discard the solids.
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11
In a skillet over medium high heat, add the oil.
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12
When hot, add the puree and cook, stirring constantly, for about 7 minutes, or until the color has darkened and the mixture has thickened considerably.
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13
Remove from the heat.
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14
When the pork is very tender, strain the stock.
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15
Set the meat and chicken aside.
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16
Discard other solids.
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17
Return the stock to the soup pot, add the tomatillo-pumpkin seed mixture and the hominy and return to a gentle simmer.
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18
Cook for about 1 hour, stirring frequently, until slightly thickened and flavorful.
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19
When the meat and chicken are cool enough to handle, discard any bones and shred into bite size pieces.
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20
Add the meat to the soup pot and season with the remaining 1 1/2 teaspoons salt.
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21
Serve the pozole in shallow bowls, and allow guests to garnish their soup with condiments of their own choosing.
