Ingredients
- 9 cups water, divided
- 1 bay leaf
- 1 sweet onion, finely chopped and divided
- 6 cloves garlic, chopped and divided
- 1½ lbs. boneless, skinless chicken thighs
- 1½ lbs. boneless, skinless chicken breasts
- ½ cup pepitas
- 1 lb. tomatillos, husked
- 2 jalapeño peppers, quartered
- ¾ cup chopped fresh cilantro, divided
- ½ tsp. oregano
- 1 Tbsp. vegetable oil
- 2 (15 oz.) cans white hominy, rinsed and drained
- 1 tsp. salt
Tip: Screenshot this list for easy reference while shopping
Instructions
- Bring 8 cups water, bay leaf, half of onion, half of garlic, and salt to a boil, covered, in a large, heavy-bottomed pot. Reduce heat and simmer 10 minutes.
- Add chicken and poach at a simmer, uncovered, until cooked through (20 minutes). Transfer chicken to a cutting board. Strain cooking liquid. Discard solids and reserve broth. When chicken is cool enough to handle, shred it coarsely.
- While chicken cools, toast pumpkin seeds in a small skillet over low heat, stirring occasionally, until puffed (6-7 minutes). Grind to a coarse powder using either a spice grinder or a mortar and pestle.
- Simmer tomatillos and remaining onion in remaining 1 cup water in a medium saucepan, covered, until tender (10-12 minutes). Drain liquid and purée vegetables in a blender with jalapeños, ¼ cup cilantro, oregano, and remaining garlic.
- Heat oil in a large, heavy-bottomed pot over medium heat. Carefully add purée and cook, stirring frequently, until thickened (10-12 minutes).
- Stir in pumpkin seeds and 1 cup reserved broth. Simmer 5 minutes. Stir in shredded chicken, hominy, salt, and 3 more cups reserved broth. Simmer, partially covered, 20 minutes.
- Stir in remaining ½ cup cilantro to serve.