Green Chicken Pozole

 Posted recently regarding a Pork Pozole and how I found out about this delicious Mexican stew.  Traditionally served around the holidays apparently.  So the other day I was flipping through some cookbooks I've never used.  The Best of Gourmet.  I picked up five of them at a sale for about nothing, maybe $.25 each.  I've never cooked anything from any of them.  Not once.  Decided that I either needed to use a recipe or get rid of them.  Flipping through at random I found this and decided it would do.  Delicious.

Ingredients:

9 c water

1 bay leaf

1 large white onion, halved and thinly sliced

6 garlic cloves, chopped

2 1/2 t salt

3 lb skinless, boneless chicken thighs

1/2 c hulled green pumpkin seeds (not roasted)

1 lb tomatillos

1 jalapeno chile, quartered (with seeds)

3/4 c chopped cilantro

1 t oregano

2 T oil

2 small cans white hominy

Chicken:

Bring 8 c water to boil with bay leaf, half onion, half garlic, and 1 t salt.  Reduce heat and simmer 10 minutes.

Add chicken and poach uncovered at a bare simmer for 20 minutes.

Remove chicken and set aside, reserve broth.  When chicken is cool enough, shred with your fingers.

Sauce:

Cook pumpkin seeds in a dry skillet until they start to puff and pop.  Do not let them brown (too much, they will some no matter what you do).  6 to 7 minutes.  Transfer to spice grinder and grind into fine powder.

Simmer husked tomatillos and remaining onion in 1 c water, covered, for about 10 minutes.

Drain vegetables and puree in a blender with jalapenos, 1/4 c cilantro, oregano, remaining garlic, and remaining salt.

Heat oil in a large saucepan until it barely starts to smoke.  Add sauce (being careful, it will spatter) and cook uncovered, stirring frequently, until it thickens, about 10 minutes.  Stir in pumpkin seeds and 1 c reserved broth and simmer 5 minutes.

Add shredded chicken, hominy, and 3 c more reserved broth.

Simmer, partially covered, for 20 minutes.

I serve with a dollop of sour cream.