Servings: 4-6 / Ready in: 50 mins
Ingredients
- 1 ½ cup Mölli Mexico City Cooking Sauce
- 2 Chicken breasts, boneless and skinless
- 1 Garlic head, washed and halved horizontally
- 1 Onion, peeled and halved
- 1 tbsp Salt
- ½ tbsp. Whole cumin seeds
- 1 (28 oz) White hominy can with liquid
- 4 cups Chicken broth
- 3 cups Water
- 4 springs Epazote or cilantro
- ¼ cup White onion, diced
- 2 Limes, cut in wedges
- 1 Avocado, pit removed and diced
- 4 Small radishes, diced
- 1 cup Shredded lettuce
- Dry oregano
- Salt to taste
Directions
- In a 6 quart slow cooker, combine the chicken, halved garlic head, halved onion, salt, cumin seeds, hominy, broth, water and Mexico City sauce. 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!
