Comforting Green Pozole

• 2 Chicken breasts, boneless and skinless
• 1 Garlic head, washed and halved horizontally
• 1 White onion, peeled and halved
• 1 tablespoon Salt
• 1/2 tablespoon Whole cumin seeds
• 1 (28 0z) Can, white hominy with liquid
• 1 1/2 cups Molli Mexico City Cooking Sauce
• 4 cups Chicken broth
• 3 cups Water
• 4 sprigs Epazote or cilantro
• 1/4 cup White onion, diced (garnish)
• 1 Avocado, pitted and diced
• 2 Limes, cut in wedges (add juice only)
• 4 Small radishes, diced
• 1 cup Shredded lettuce
• 3 tablespoons Dry oregano (garnish)
• Salt to taste

1. tlace the chicken, halved garlic head, halved onion, salt, cumin seeds, hominy, broth, water and Mexico City sauce in a 6 quart slow cooker. Cover and cook on low for 4 hours, until chicken is fully cooked. Remove chicken, place in a large plate and let cool.
2. thred the meat into medium sized pieces. Return chicken to pot. Add the epazote or cilantro and continue cooking on low for 2 more hours. Discard halved onion, halved garlic head and epazote or cilantro springs.
3. terve in large bowls with the diced onion, limes, avocado, radishes, lettuce and oregano on the side. Provecho!

chicken breasts, garlic, white onion, salt, cumin seeds, liquid, muflli mexico, chicken broth, water, epazote, white onion, avocado, radishes, shredded lettuce, oregano, salt

Taken from food52.com/recipes/24023-comforting-green-pozole (may not work)