Green Pozole With Chicken

I got this from Epicurious. I have made it several times and fall in love with it all over again each time. You can certainly use some shortcuts to reduce your time and effort. For example I have roasted a whole chicken the day before, used that meat and used canned chicken broth. I also like this using the pumpkin seeds without grinding them.

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 9  cups water
• 1  turkish bay leaves or 1⁄2  california bay leaf
• 1  large  white onion, halved lengthwise and thinly sliced
• 6  garlic cloves, chopped
• 2 1⁄2 teaspoons salt
• 3  lbs boneless skinless chicken thighs
• 1⁄2 cup  hulled  pumpkin seeds (green, not roasted)
• 1  lb  tomatillo, husked
• 2  fresh jalapeno chilies, quartered
• 3⁄4 cup  chopped fresh cilantro
• 1  teaspoon dried epazote (preferably Mexican) or 1  teaspoon oregano, crumbled (preferably Mexican)
• 2  tablespoons  vegetable oil
• 2 (15 ounce) cans white hominy, rinsed and drained

• Accompaniments

•  diced radishes or   cubed avocados (tossed with lime juice) or   shredded romaine lettuce or   chopped  white onions or  lime wedges or  dried oregano

Directions

1. Cook chicken.
2. Bring 8 cups water, bay leaf, half of onion, half of garlic and 1 teaspoon of salt to a boil, covered, in a 6 quart heavy pot, then reduce heat and simmer 10 minutes.
3. Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes.
4. Transfer chicken to a cutting board to cool.
5. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve.
6. When chicken is cool enough to handle, coarsely shred with your fingers.
7. Make sauce while chicken cools.
8. Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff) 6 to 7 minutes.
9. Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.
10. Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes.
11. Drain vegetables and puree in a blender with jalapenos, 1/4 cup cilantro, epazote, remaining garlic and remaining 1 1/2 teaspoon salt.
12. Heat oil in a 4 to 5 quart heavy pot over moderately high heat until hot but not smoking, then add puree. Cook, uncovered, stirring frequently, until thickened, about 10 minutes.
13. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes.
14. Stir in shredded chicken, hominy and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
15. Stir in remaining 1/2 cup cilantro and serve pozole in deeps bowls with accompaniments.