Rinse the hominy thoroughly until the water runs clear. Cook in plenty of water until the kernels burst and are tender, about 50 to 70 minutes. Drain and set aside.

Pour 10 1/2 cups water (2 1/2 liters) into a large pot and cook the chicken over medium heat until fully cooked and easy to shred, about 15 to 25 minutes depending on the size of the chicken breasts.

Blend the tomatillos with garlic, onion, cilantro, salt, cumin, oregano, and pumpkin seeds with 1 cup of water until smooth. Strain and pour into a hot skillet without oil. Cook for 5 to 10 minutes or until the color changes.

Remove the chicken from the water and shred it. Add the cooked hominy, green sauce from the skillet, and shredded chicken to the pot. Season to taste.

Cover and cook for 20 more minutes to let the flavors blend.

Serve with cabbage or lettuce, radishes, dried oregano, lime, and avocado.

Enjoy!