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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.