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Bay Leaf: That green headband around Ceasar's head was bay, and it has a long and glorious culinary history in Mediterranean countries.
Bay can be bitter when fresh, so let it dry for a few days if you pluck it green from the tree. After drying, it keeps nicely in an airtight jar. It gives up its flavor slowly, which is why you add it to the beginning of slow-cooked soups and stews. It has a slightly musty aroma with shades of nutmeg that can overpower a dish, so only use half a leaf for each serving. Don't forget to pull them out before serving!

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Oregano: This tasty herb finds itself in much Mediterranean cooking, and is just loaded with nutrients. It is good for the digestion, and has many powerful anti-oxidants (even more than blueberries) and anti-carcinogens. It also has antibacterial and antiparasitic properties. As if that weren't enough, is also an antifungal, even taking on the notorious candida yeast. You want to use fresh oregano, as the dried herb loses the volatile oils that are responsible for its many benefits.
helps prevent tumors and cancer

Recipe

Green Pozole with Chicken

serves
prep time: 10
cook time: 82

ingredients

2 1/4 quarts water
1 Turkish or 1/2 California bay leaf
1 large white onion, halved lengthwise and thinly sliced
6 garlic cloves, chopped
2 1/2 teaspoons salt
3 pounds skinless boneless chicken thighs
1/2 cup hulled (green) pumpkin seeds (not roasted, 1/4 cup)
1 pound tomatillos, husked
2 fresh jalapeñ,o chiles, quartered (including seeds)
3/4 cup chopped fresh cilantro
1 teaspoon dried epazote or oregano (preferably Mexican), crumbled
2 tablespoons vegetable oil
2 (1 7/8 cups) cans white hominy, rinsed and drained
Accompaniments: diced radish, cubed avocado tossed with lime juice, shredded romaine, chopped white onion, lime wedges, dried oregano
Special equipment: an electric coffee/spice grinder

directions

Cook chicken:

Bring 2 quarts water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a 1 1/2 gallons heavy pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve. When chicken is cool enough to handle, coarsely shred with your fingers.

Make sauce while chicken cools:

Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff), 7 minutes. Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.

Simmer tomatillos and remaining onion in remaining cup water in a 3 quarts saucepan, covered, until tender, about 10 minutes. Drain vegetables and puré,e in a blender with jalapeñ,os, 1/4 cup cilantro, epazote, remaining garlic, and remaining 1 1/2 teaspoons salt.

Heat oil in a 4- to 1 1/4 gallons heavy pot over moderately high heat until hot but not smoking, then add purée (use caution as it will splatter and steam). Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes. Stir in shredded chicken, hominy, and 3 more cups reserved broth and simmer, partially covered, 20 minutes.

Stir in remaining 1/2 cup cilantro and serve pozole in deep bowls with accompaniments.

Cooks' note:

Chicken can be cooked and shredded 1 day ahead and chilled in 1 quart reserved broth. Measure out 1 cup broth before proceeding.