Step 1

In a large pot, combine the chicken, 9 cups of water, onion, garlic, cilantro, bay leaves, celery, carrot, peppercorns and salt to taste. Adding the carrots and celery is optional. I just think it adds more flavor to the chicken stock. Heat to medium. When it comes to a boil, reduce to a simmer. Skim the foam on top as needed, cover partially and continue cooking for 45 minutes.

Step 2

Remove the chicken from pot, shred chicken and transfer to a cover dish, reserve. Using a slotted spoon remove all the solids from broth and discard.

Step 3

Add the maize(hominy) into the broth and keep on low. To the blender, add pepitas, poblanos, tomatillos, serranos, epazote, oregano, cumin,  1 cup of reserved broth and bouillon. Blend on high until smooth. Pour into pot with remaining chicken broth and maize(hominy).

Step 4

Bring the pozole up to boil, taste for salt and add the chicken back in. Continue cooking for 25 to 30 minutes.

Step 5

Serve pozole in large bowls and garnish with radishes, cabbage, lime, serrano, oregano and piquin. Serve with homemade tostadas or chips. Yields 6 servings.

Step 6

If you prefer to prepare this recipe in the slow cooker, you need to prep ahead a few ingredients. Roast and toast the ingredients as directed above to prepare your sauce. Once the sauce is blended, add all of the ingredients to the slow cooker, minus the hominy. Cook on low for 8 hours or on  high 4-5 hours. Remove chicken and shred. Add back into slow cooker along with the hominy. Cook on high for 1 more hour.