Green Posole with Chicken

1. Dice the onions. 2. Heat the EVOO in a large soup pot. 3. Add the onions and cook for 3-5 minutes. 4. Add the garlic and cook just enough to soften; don’t let it brown. 5. Add the chicken broth and oregano and bring to a low boil. 6. While the broth is heating, toast the pepitas and set aside to cool. 7. Remove most of the stems and then rough-cut the cilantro (don't chop the cilantro too finely - too fine a chop releases the flavor that many think is soap-like and bitter, which is why you don't add the cilantro to the food processor in step 9 below.). 8. In a small food processor, grind the pepitas to a powder and add to the pot. 9. In the same food processor, chop the jalapenos (stems and seeds removed - to add fire, leave some seeds) and add to the pot. 10. Add the salsa, lime juice and cilantro. 11. Bring to a slow boil, cover and cook on low for a couple of hours to let the flavors blend. 13. When you are ready to serve, add the chicken and the hominy and heat thoroughly but don’t boil! The chicken will dry out and the hominy will get mushy. 15. Spoon into bowls, squeeze lime over the surface, add a cilantro stem, sliced radishes, chopped avocados, limes and a drizzle of creme fraiche (1 tbsp sour or heavy cream mixed with 1 tsp water). Serve immediately.