OK – so I made this last week.  I got a new slow cooker with a timer and auto shut-off to warm feature and had to test drive it!  Enter this recipe.  I found this recipe in one of my Mom’s old Woman’s Day magazines sometime last year.  (Yes, I am a collector of many recipes and a maker of few.)  LOL.  I made some modifications, as is tradition.  Anyway, my husband swears this is one of the best things he’s ever eaten.  So, here you go:

1 – In a 5 – 6 quart slow cooker, combine the chicken, the one halved onion, hominy, broth, 4 cups water, head of garlic, cumin seed and 1 tablespoon salt.  Cover and cook until the chicken is tender, but not falling apart.  This should take 5 – 6 hours on low.  Remove the chicken and let cool.  Discard the bones and skin, break the meat into large pieces and chill until needed.

2 – Add the cilantro sprigs to the slow cooker and keep cooking on low for another 2 hours.

3 – Place the tomatillos in a small saucepan, cover with cold water and bring to a boil.  Reduce heat and simmer until just tender, 4 – 5 minutes.  Drain and transfer to a blender.

4 – Add the chopped onion, clove of garlic, serranos, bunch of cilantro and pepitas to the blender.  Add 1/2 cup broth from the slow cooker; blend until very smooth, 1 to 2 minutes.

5 – Heat the oil in a 10-inch skillet over medium heat; add the tomatillo mixture.  Cook, stirring constantly, until the salsa is thickened and pale green about 5 – 7 minutes.

6 – Discard the onion, head of garlic and cilantro sprigs from the slow cooker broth.  Stir in the salsa you just made.  Add the chicken and cook on low to reheat about 20 minutes.

Serve with any or all of the optional ingredients of additional onion, chiles, lime wedges and avocado.