Hey,You. Happy Holidays!

For the chicken:

• 3 lbs of chicken breast and one whole roaster chicken

• Dry bay and oregano leaves, plus some mustard, coriander & cumin seeds, allspice, black peppercorns, cloves, annatto, bay leaves and red chiles. (OR one packet of EL GUAPO Spice Mix)

• White onion

• 6-8 cloves of garlic

• 2-4 Cubes of chicken bouillon

• Salt

• Water

For the sauce:

• 1 cup pumpkin seeds, unsalted, unshelled

• 4 poblano and 5-6 green chilies, 2 serrano pepper if you want some heat

• 2-3 lbs tomatillo, husk removed

• 1 bunch each of fresh cilantro and epazote (if you can find it at a Mexican grocery, if you can’t just cilantro will do)

• 1 bunch of radish leaves (save the radishes for garnish)

• Chicken broth (rendered from the cooked chicken or store bought)

• Olive oil

• A few pinches of oregano, cumin and salt

For the garnishes:

• Large can of white hominy (precooked)

• Red cabbage

• Avocado

• Lime wedges

• Thinly sliced radishes

• Corn tostadas

Cook the chicken:

• In a large pot, cook the chicken with salt, onions cut in half, garlic heads, a couple of bay leaves, oregano, and spices.

• Fill the pot with enough water to cover the meat and cover.

• Cook until the meat is falling off the bones.

• After the meat is done, remove from the pot and let it cool in a separate bowl.

• Shred the chicken into bite-sizes pieces and discard the bones and skin

Add the hominy to the stock:

• Strain the broth where the meat cooked and remove all of the herbs and vegetables.

• Add the chicken, broth and white hominy back to the large pot, stirring occasionally.

Make the sauce:

• Toast the pumpkin seeds on a hot griddle until they start to pop and brown. Don’t burn them!

• Remove, let the seeds cool and toss them in your blender.

• Roast peppers over a fire. Let cool then peel the skins, remove the seeds if you like things less hot. Add the peeled poblano and serrano peppers, cilantro, epazote, radish leaves, garlic, onion, spices and freshly ground black pepper to your blender with some of the chicken broth.

• Process it until you have a smooth sauce.

• In a large frying pan, heat the olive oil, add the tomatillo sauce and cook it until the sauce turns a different color. That'll take about 10 minutes. (Optional for deeper flavor)

• Season with salt, lower the heat and keep cooking, stirring frequently for about one more minute.

Add the sauce to pozole soup:

• Place your stock pot with the meat and broth back on the stove at a medium heat.

• When the broth starts simmering, add the tomatillo sauce and keep simmering for 5 more minutes.

Top with sliced cabbage, radishes, avocado, and crushed tostadas. Squeeze some lime on it! Serve immediately and enjoy!