- 9 cups water
- 1 Turkish or 1/2 California bay leaf
- 1 large white onion, halved lengthwise and thinly sliced
- 6 garlic cloves, chopped
- Poblano peppers seedless and roasted
- 1 cup spinach
- 2 1/2 teaspoons salt
- 3 lb skinless boneless chicken thighs
- 1/2 cup hulled (green) pumpkin seeds
- 1 lb tomatillo, husked
- 2 fresh jalapeno chiles, quartered
- ¾ cup chopped cilantro
- 1 tablespoon of fresh epazote
- 2 tablespoons of grape seed oil
- 2 (15-oz) cans white hominy, rinsed and drained
- Accompaniments: diced onion, radish, cubed avocado and cabbage (sheered)
Cook the chicken
- Bring 8 cups of water, bay leaf, half the onion, half the garlic, and 1 tsp of salt to boil.
- Cover and then reduce the heat and simmer for 10 minutes.
- Add chicken and poach at a bare simmer, uncovered. Skim off any foam and cook for about 20 minutes.
- Transfer the chicken to a cutting board to cool.
- Pour the remaining broth into a large bowl through a fine mesh to separate any solids. Throw away the solids, and put the bowl aside.
- When the chicken is cool enough to handle, coarsely shred with your fingers.
Make the sauce
- Roast pumpkin seeds in a dry, small skillet over low heat, stirring occasionally, until puffed but not browned - around 6 to 7 minutes.
- Transfer to a bowl to cool completely.
- Simmer the tomatillos, jalapeno and leftover onion in a pan with 1 cup of water. Cover and cook for about 10 minutes.
- In a blender, add the tomatillo mix with the poblano pepper, spinach, epazote, cilantro and 1 1/2 teaspoons of salt. Blend until smooth.
- Heat the oil in a pot over moderately high heat, and then add the puree.
- Cook uncovered, stirring frequently until thickened, about 10 minutes.
- Stir in shredded chicken, hominy, and 3 cups of the reserved broth.
- Simmer and partially cover for about 20 minutes.
Serve pozole in deep bowls with accompaniments.