Open the can of pozole (hominy) corn, strain and rinse the grains very well until the water runs clear.

Put the corn grains in the largest pot you have, consider that you will put the corn and the chicken together. If you don't have a large pot, then you can use two by dividing the amounts of corn and chicken in half.

Clean the chicken, cut it into about four pieces and add it to the pot with the corn, take the two full heads of garlic, clean them and add them to the pot, finally put water in the pot until it covers everything (approximately 24 cups).

When it comes to a boil, lower the heat to medium and cook for 45-55 minutes or until the chicken is cooked.

Remove the chicken from the broth and let it cool slightly.

Meanwhile prepare the sauce: (you will need to divide the amounts into two parts and grind them separately since the amount is very large) Grind in the blender until everything is well integrated, the four peeled garlic cloves, half an onion, the two pounds of tomatillos (peeled and rinsed), serrano peppers (to taste, one will give it flavor, but it will give it heat), cilantro, pumpkin seeds, salt, oregano and water. The seeds are optional, the flavor really changes very little, it just gives the broth a bit of body. Honestly, I don't use them most of the time and the broth is just as good.

Add the sauce to the broth with the corn and simmer for 15-20 minutes on low heat until the sauce changes from a light green color to a military green color.

Salt test.

The broth will then be ready to serve. While the broth is simmering with the sauce, shred the cooked chicken. You have the option of either adding the cooked chicken to the broth with the sauce, or leaving the chicken aside and serving a little on each plate. I generally return the chicken to the broth.

Wash the lettuce and slice it finely. Wash and finely slice the radishes, peel and finely chop the 2 onions, peel and slice the avocados, and halve the lemons.

Serve the broth in a pozolero dish, or deep dish, put some shredded chicken (in case you have not returned the chicken to the broth), lettuce, radishes, avocado, onion, a handful of dried oregano, and the juice of half a lemon If you want it to be a little spicier, I recommend that you prepare a spicy green sauce and add it when serving.It is also delicious if you put avocado sauce on it.