Green Console Pozole from WR Cook Keith

Ingredients

• Water - 8 cups

• Bay Leaf - 1

• White Onion - 1 Large

• Garlic - 3 Cloves for broth, 3 Cloves for tomatillo sauce

• Salt - 2 ½ tsp

• Chicken Thighs - 3 lb

• Pumpkin Seeds - ½ Cup

• Tomatillos - 1 lb

• Jalapeno - 2

• Oregano (Or Epazote) - 1 tsp

• Cilantro - 1 bunch

• White Hominy - 30 oz can

• Vegetable oil - 2 Tbsp

• Lime - ⅛ per person

• Avocado, Cilantro Garnish

Boil 8 cups water, add bay leaf, half of the onion, 3 cloves garlic, and 1 teaspoon salt. Cover and simmer for 10 minutes. Add chicken and simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes

Transfer chicken to a cutting board to cool.

Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve.

When chicken is cool enough to handle, coarsely shred.

Make sauce while chicken cools:

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.

Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.

Simmer tomatillos and remaining half onion in remaining one cup water in a 3-quart saucepan, covered, until tender, about 10 minutes.

Drain vegetables and purée in a blender with jalapeños, half the cilantro, oregano, remaining 3 cloves garlic, and remaining 1 1/2 teaspoons salt.

Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam).

Cook, uncovered, stirring frequently, until thickened, about 10 minutes.

Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes.

Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.

Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls.