1 3-lb. chicken, cooked and shredded into bite-sized pieces
4 (15-oz.) cans white hominy, rinsed and drained
2 TBSP vegetable oil
1/2 cup roasted, hulled pumpkin seeds
1 (16-oz.) jar green tomatillo salsa (such as Herdez brand)
1/2 bunch chopped fresh cilantro
1/2 onion, quartered
8 cloves garlic
1 tsp. dried, crumbled epazote
2 1/2 c. chicken broth
Grind pumpkin seed in a coffee grinder. Set aside. Heat oil in a large skillet or dutch oven. While the oil is heating, put the salsa, cilantro, onion, garlic, and epazote into a blender and blend on medium just until mixed. Carefully pour the salsa mixture into the oil and "fry" the salsa (it will splatter, so be careful). Simmer for five minutes, then add ground pumpkin seeds and 1 cup broth, and cook for another five minutes. Add chicken, hominy, and remaining broth. Partially cover the mixture and simmer slowly for 40 minutes.
Note: Mexican oregano can be substituted for epazote. This dish freezes very well
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