Ingredients
- two 15 ounce cans cooked hominy, or 4 cups home-cooked hominy (8 ounces dry will yield approximately 4 cups)
- 1 large white onion, sliced thin lengthwise
- 6 cloves garlic, peeled and chopped
- bay leaf
- salt
- 3 pounds skinless boneless chicken thighs (I'm sure you could also use breast meat, but I don't think the resulting broth would be as flavorful)
- 1/2 cup pepitas
- 1 pound tomatillos, husks removed and rinsed with warm water
- 1 -2 bunches fresh cilantro
- 1 teaspoon dried epazote or dried oregano
- 2 tablespoons canola oil
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