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1/2 cup pepitas , (hulled green pumpkin seeds)

1 jar (430 mL) salsa verde , (see following tip)

4 tsp dried mexican oregano

1 onion , chopped

4 cloves garlic , sliced

1 bay leaf

3 lb chicken thighs

2 cups sodium-reduced chicken stock

2 cans (each 15 oz/425 g) white hominy , drained and rinsed

4 tsp chili powder

1/4 tsp salt

1/4 tsp pepper

4 small flour tortillas

1 tbsp vegetable oil

dried Avocado , tossed with lime juice

shredded Iceberg lettuce

diced Radish

Thinly sliced green onions

chopped Fresh coriander

Lime wedges

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