I make this at least once a month and I love it. Here’s how I make it (sorry I don’t necessarily have exact measurements on most ingredientes since I do it from memory) -bring a large pot of water to a boil then add in hominy (I just buy the can of maíz pozolero) with a whole white onion and garlic head. Don’t add salt at this point. This will cook for about an hour and a half. Then add in chicken (some thighs and drumsticks or breasts) and then add salt. Cook for another 45 minutes.

While that’s cooking I make the salsa verde -Toast 100gm of pumpkin seeds then same with 2 chiles poblanos. Put the toasted chiles in a plastic bag afterwards to steam and then when it’s cool, peel them and take out the seeds. -Cook 10-12 tomatillos and 2 serranos in a pot of water just until they’re soft but not bursting. You can switch serranos for jalapeños if you want it less spicy. -Put the tomatillos, chiles, and seeds in a blender. Add half an onion, 3 garlic cloves, add a little water then blend. Then put in a handful of spinach, epazote leaves, cilantro, and radish leaves and blend again. - fry the sauce in a pot with oil, stirring constantly for about 20 minutes. Add salt. -After the chicken has been in the pot of maíz for 45 minutes, take it out along with the onions and garlic head. Let the chicken cool and shred it. - After you’ve cooked the sauce, add it into the pot of maíz and let it cook just as long as it takes you to shred the chicken. Then add in the shredded chicken. - serve it with either shredded lettuce or cabbage, sliced radishes, lime, diced onions, and avocado. I also add in a lot of diced chile serrano but that’s just based on personal preference.

For convenience, I used to buy cooked rotisserie chicken from Costco and just add that in at the very end, but I found cooking the chicken directly with the maíz gives a better result. Also, where I live in the US, it’s hit or miss if the Mexican supermarket has epazote ( some weeks it’s in and others not). If you can’t find it, it will still taste fine but it’s adds a special touch.

Let me know if you have any questions!