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
Continue After Advertisement
Ingredients
-
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
Directions
-
• 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!
See what other Food52ers are saying.