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