Recipe & Pic from Isabel Eats
2 pounds boneless chicken thighs, skin removed
1 pound tomatillos, husked and washed
1 large onion, chopped
3 jalapeño peppers, seeded and chopped (or keep the seeds if you like it spicy)
6 cups chicken broth
1 tablespoon dried oregano
1 teaspoon coarse sea salt
1 large handful fresh cilantro, stems and leaves
1 28-ounce can white hominy, drained and rinsed
In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, chicken broth, oregano and sea salt. Place over high heat and bring to a boil. Reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender.
Transfer chicken to cutting board and shred with a fork. Set aside.
Using a large slotted spoon, place the cooked tomatillos, onions and jalapenos in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid and puree until completely smooth.
Add the shredded chicken, pureed veggies and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary.
Serve with fresh lime juice, radishes, jalapenos, cilantro and oregano.