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1
Cook chicken.
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2
Bring 8 cups water, bay leaf, half of onion, half of garlic and 1 teaspoon of salt to a boil, covered, in a 6 quart heavy pot, then reduce heat and simmer 10 minutes.
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3
Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes.
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4
Transfer chicken to a cutting board to cool.
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5
Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve.
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6
When chicken is cool enough to handle, coarsely shred with your fingers.
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7
Make sauce while chicken cools.
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8
Cook 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.
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9
Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.
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10
Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes.
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11
Drain vegetables and puree in a blender with jalapenos, 1/4 cup cilantro, epazote, remaining garlic and remaining 1 1/2 teaspoon salt.
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12
Heat oil in a 4 to 5 quart heavy pot over moderately high heat until hot but not smoking, then add puree.
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13
Cook, uncovered, stirring frequently, until thickened, about 10 minutes.
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14
Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes.
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15
Stir in shredded chicken, hominy and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
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16
Stir in remaining 1/2 cup cilantro and serve pozole in deeps bowls with accompaniments.
