Preparing this satisfying stew is a bundle of joy as you unwrap each green tomatillo from its papery husk. The tomatillo is a celebration of the late summer harvest and offers a bright flavor and good balance to any dish with a little spice.
Ingredients:
1 pound Boneless Skinless Chicken Breasts
8 cups Chicken Stock
2 Tbsp Oil
1 Onion, diced
2 Poblano Peppers, deseeded and diced
1 Jalapeño (optional), deseeded and diced
2 Garlic Cloves, diced
1 pound Tomatillos, husks removed, washed, and diced
1 Lime, juiced
1 tsp Oregano
1 1/2 tsp Salt
1/4 tsp Pepper
3 cups Hominy
Sliced Cabbage and Avocado for garnishing
Directions:
- Heat chicken stock in a soup pot over medium high and bring to a boil. Add chicken breasts and turn heat down to medium low. Simmer for 20-25 minutes until the internal temperature of the chicken reaches 165 degrees. Remove chicken from broth and set aside to cool. Leave stock on stovetop over low heat.
- In a frying pan, heat 2 Tbsp oil over medium heat. Add chopped onion, garlic, and peppers. Sprinkle with salt, pepper, and oregano. Sauté, stirring often, until soft and translucent, about 5-8 minutes. Add chopped tomatillos and lime juice. Cook 3-5 minutes longer.
- Remove vegetables from heat. Stir 1/2 cup warm broth and 1/2 cup hominy into cooked vegetables. Process mixture in blender until smooth and incorporated. Stir blended vegetable mixture into remaining chicken stock.
- Using your hands, pull cooked chicken into pieces and add to the pot. Stir in remaining 2 1/2 cups hominy. Turn heat up to medium and cook for 5-10 minutes before serving. Top with sliced cabbage and avocado.