Heat the 8 quarts of water in a large pot. Before it starts to boil, add 1 onion (cut in half) and the peeled garlic cloves. (I also added another onion with the stem for extra flavor.) Add the hominy. Cover and let it simmer over medium heat. After 1 hour, add the chicken breasts.

Wash and disinfect all the greens, tomatillos, and peppers.

Cook the tomatillos and jalapeños in 2 cups water (about 1/2 liter). Once cooked, turn off the heat. While the tomatillos are cooking, toast the pumpkin seeds in a skillet with a little olive oil for 1 minute (they will start to pop). Remove from heat and set aside.

Chop all the green ingredients. Blend them (in two batches if needed) with the cooking water from the tomatillos and the toasted pumpkin seeds. If necessary, add another 2 cups water (about 1/2 liter). In a skillet, heat the green sauce. Add chicken bouillon powder and salt to taste.

Let it boil for 5 minutes, then turn off the heat. By this time, about 1 1/2 hours will have passed since you started cooking the hominy and chicken. Without turning off the heat, strain the green sauce and add it to the pot. Add more salt to taste and let it simmer for another 30–60 minutes, or until the hominy is very tender.

Serve with shredded cabbage, radish, onion, avocado, salt, lime, and oregano. Enjoy! 😊 🥘 (I shredded the chicken after everything finished cooking.)