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Author Notes: This is a traditional recipe from the central part of Mexico and usually eaten on the weekends. While slightly spicy, this is a recipe that nobody can resist. I'm sure you'll love it! —Rodrigo Salas
- 2 Chicken breasts, boneless and skinless
- 1 Garlic head, washed and halved horizontally
- 1 White onion, peeled and halved
- 1 tablespoon Salt
- 1/2 tablespoon Whole cumin seeds
- 1 (28 0z) Can, white hominy with liquid
- 1 1/2 cups Mölli Mexico City Cooking Sauce
- 4 cups Chicken broth
- 3 cups Water
- 4 sprigs Epazote or cilantro
- 1/4 cup White onion, diced (garnish)
- 1 Avocado, pitted and diced
- 2 Limes, cut in wedges (add juice only)
- 4 Small radishes, diced
- 1 cup Shredded lettuce
- 3 tablespoons Dry oregano (garnish)
- Salt to taste
- • Place the chicken, halved garlic head, halved onion, salt, cumin seeds, hominy, broth, water and Mexico City sauce in a 6 quart slow cooker. Cover and cook on low for 4 hours, until chicken is fully cooked. Remove chicken, place in a large plate and let cool.
- • Shred the meat into medium sized pieces. Return chicken to pot. Add the epazote or cilantro and continue cooking on low for 2 more hours. Discard halved onion, halved garlic head and epazote or cilantro springs.
- • Serve in large bowls with the diced onion, limes, avocado, radishes, lettuce and oregano on the side. Provecho!
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup