Green pozole with chicken

Boil the nixtamal about three hours until really tender (canned hominy is the quick substitute).

Add one large cut-up chicken and simmer a couple more hours.

Toast the hulled pumpkin seeds in a skillet heated a few minutes over medium heat, tossing until lightly browned and puffed round; into the blender.

Boil tomatillos in water until olive coloured, drain, and add to the blender with white onion, green chilies (serrano or jalapeno), epazote and hoja santa.

Add a little of the corn cooking broth and blend smooth; press through a medium mesh sieve.

Heat a little vegetable oil or fresh rendered lard in a large pan, add the puree and stir until it sizzles, sears, thickens and reduces to about the consistency of tomato paste.

Pull the cooked chicken off the bones (it goes back in before serving); stir the green seasoning into the pot and simmer about another hour.

Taste and add a good dash of salt, likely more than expected.

Serve with chopped onion, a squeeze of lime, crisp chicharron over the top and a sprinkling of Mexican oregano.