Green Pozole with Chicken

Preparation

1. COOK CHICKEN

   Step 1

   Bring 8 cups of water, the bay leaf, half of the onion, half of the garlic, and 1 teaspoon salt to a boil, covered, in a heavy 6-quart pot, then reduce the heat and simmer 10 minutes. Add the chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes.

   Step 2

   Transfer the chicken to a cutting board to cool. Pour the broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers.

2. MAKE SAUCE WHILE CHICKEN COOLS

   Step 3

   Cook the 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. Transfer to a bowl to cool completely, then finely grind in a grinder.

   Step 4

   Simmer the tomatillos and remaining onion in the remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes. Drain the vegetables and purée in a blender with the jalapeños, 1/4 cup cilantro, the epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.

   Step 5

   Heat the oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add the purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in the pumpkin seeds and 1 cup of the reserved broth and simmer 5 minutes. Stir in the shredded chicken, the hominy, and 3 more cups of broth and simmer, partially covered, 20 minutes.

   Step 6

   Stir in the remaining 1/2 cup cilantro and serve the pozole in deep bowls with accompaniments.

3. DO AHEAD

   Step 7

   The CHICKEN can be cooked and shredded 1 day ahead and chilled in 4 cups reserved broth. Measure out 1 cup broth before proceeding.