Ingredients
- SALSA VERDE:
- 2 chicken breasts
- 1 head garlic, washed and halved horizontally
- 1 white onion, peeled and halved, with root end intact
- 1 tablespoon kosher salt
- 1 tablespoon whole cumin seeds
- 1 (28oz) can white hominy an dliquid
- 4 cups caldo de pollo
- 5 cups water
- 4 sprigs fresh epazote, or 6 sprigs fresh cilantro
- 1/2 cup raw pepitas (pumpkin seeds)
- 6 to 8 tomatillos, husked and washed (1/2lb)
- 1 cup diced white onion
- 1 clove garlic, peeled
- 2 serrano chiles, stemmed
- 1 bunch fresh cilantro, leaves and small stems, coarsely chopped
- 2 teaspoons fresh lard or vegetable oil
Preparation
Step 1
1. In a 6 quart slow cooker, combine the chicken, garlic, onion, salt, cumin seeds, hominy, broth, and water. Covera nd cook on low for 4 hours, until the chicken is tender and cooked through but not falling apart. Remove the chicken and let cool. Discard the chicken bones and skin and break the meat into alrge pieces. Refrigerate the meat until needed. Add the epazote and continue cooking the soup on low (without the chicken) for 2 hours more.
2. While the soup is cooking, make the salt. heat a 10 inch saute pan over medium heat. Toast the pepitas in the dry pan, stirring often, until crunchy and olive green. Let cool completely.
3. Place the tomatillos in a small pot and voer with cold water. Bring to a simmer over medium high heat and simmer for 5 minutes, or just until tender. Drain and place in a blender along with the cooled pepitas, onion, garlic, serranos, and cilantro. Add 1/2 cup broth from the slow cooker and puree, scraping down the sides serveral times, until very smooth, about 2 minutes. (for a smoother texture, you cna press the mixture through a fine mesh sieve, if you like.)
4. Heat the saute pan over medium heat. Add the lard, then pour int eh contents of the blender. Cook, stirring often, until the sauce is thickened and pale green, 5 to 7 minutes. If the sauce splatters, reduce the heat.
5. To finisht he soup, discard the onion, garlic, and epazote. stir the salsa into the hot soup. Add the chicken to the soup and cook on low for 30 minutes. Taste and adjust the seasoning. Serve in large bowls. Garnish with lime wedges and diced avocado, and/or shredded radish.