Instructions: Start with the Basic Pazole Jalisco recipe and follow these instructions:
After the pozole has been cooking for 2 hours, add: 1 small chicken, halved; 1 pound fresh tomatillos, husked, washed, blended, and then briefly fried in 1/3 cup veg. shortening; 4 small green chiles; one large chopped onion; 2 sprigs each epazote and hoja santa; 1 1/2 cups hulled, untoasted pumpkin seeds (you should toast them yourself till they begin to

ACCOMPANIMENTS: avocado & chicharron
Melanie

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