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
Chicken breasts, boneless and skinless
Garlic head, washed and halved horizontally
White onion, peeled and halved
Whole cumin seeds
1 (28 0z)
Can, white hominy with liquid
1 1/2 cups
Mölli Mexico City Cooking Sauce
Epazote or cilantro
White onion, diced (garnish)
Avocado, pitted and diced
Limes, cut in wedges (add juice only)
Small radishes, diced
Dry oregano (garnish)
Salt to taste
In This Recipe
• 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!