RECIPE FOR
INGREDIENTS
2 lbs boneless chicken breast
1 lb tomatillos husked and washed
1 onion chopped
4 cloves garlic chopped
3 jalapeno peppers (seeded if you don’t want to spicy) and chopped
6 cups chicken broth
1 TBS dried oregano
1 large handful fresh cilantro (about a half a cup)
1 tsp cumin
3 15 ounce cans white hominy, drained and rinsed
INSTRUCTIONS
1. In a large pot add chicken, tomatillos, onion, garlic, jalapeños, chicken broth, oregano, and salt. Place over high heat and bring to a boil. Reduce heat to simmer and cover. Cook for 40 minutes until chicken is tender.
2. Remove Chicken and shred.
3. Remove tomatillos, onions, garlic and peppers with a slotted spoon and place in a blender with cilantro and an approximately a cup of the cooking liquid. Puree until smooth.
4. Add the shredded chicken, pureed vegetables, and hominy back into the large pot. Sir and cover. Heat for another 40 minutes. Season with salt as necessary.
5. Serve with limes, radishes, jalapeños, avocado, cilantro, oregano, and onion.
