Green Pozole With Chicken

• 9 cups water
• 1 turkish bay leaves or 12 california bay leaf
• 1 large white onion, halved lengthwise and thinly sliced
• 6 garlic cloves, chopped
• 2 12 teaspoons salt
• 3 lbs boneless skinless chicken thighs
• 12 cup hulled pumpkin seeds (green, not roasted)
• 1 lb tomatillo, husked
• 2 fresh jalapeno chilies, quartered
• 34 cup chopped fresh cilantro
• 1 teaspoon dried epazote (preferably Mexican) or 1 teaspoon oregano, crumbled (preferably Mexican)
• 2 tablespoons vegetable oil
• 2 (15 ounce) cans white hominy, rinsed and drained
• diced radishes or cubed avocados (tossed with lime juice) or shredded romaine lettuce or chopped white onions or lime wedges or dried oregano

1. Cook chicken.
2. Bring 8 cups water, bay leaf, half of onion, half of garlic and 1 teaspoon of salt to a boil, covered, in a 6 quart heavy pot, then reduce heat and simmer 10 minutes.
3. Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes.
4. Transfer chicken to a cutting board to cool.
5. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve.
6. When chicken is cool enough to handle, coarsely shred with your fingers.
7. Make sauce while chicken cools.
8. 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.
9. Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.
10. Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes.
11. Drain vegetables and puree in a blender with jalapenos, 1/4 cup cilantro, epazote, remaining garlic and remaining 1 1/2 teaspoon salt.
12. Heat oil in a 4 to 5 quart heavy pot over moderately high heat until hot but not smoking, then add puree.
13. Cook, uncovered, stirring frequently, until thickened, about 10 minutes.
14. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes.
15. Stir in shredded chicken, hominy and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
16. Stir in remaining 1/2 cup cilantro and serve pozole in deeps bowls with accompaniments.

water, bay leaves, white onion, garlic, salt, chicken thighs, pumpkin seeds, jalapeno chilies, fresh cilantro, epazote, vegetable oil, white hominy, radishes

Taken from www.food.com/recipe/green-pozole-with-chicken-114379 (may not work)