I made one of my favorites yesterday, Chicken Chile Verde. I remembered I had a can of hominy left from the last time I made Pozole, so I threw it in. It made my Chile Verde that much more special! Don't get me wrong, I won't always add it to Chile Verde, but it's good to know I can change it up a bit with Hominy! I may try it in my Barbacoa next time.... another recipe I will be sharing!
Serves 6
3 lbs boneless skinless chicken thighs, cut in in half
15 tomatillos
1 small yellow onion, cut in 4
1 large fresh green Anaheim pepper
3-4 fresh Jalapeños
6 garlic cloves
1 cup fresh cilantro
1 tsp whole cumin, toasted
2 tsp dried Mexican oregano
1 30 oz can of white hominy, drained
1 1/2 cup water
Salt and pepper to taste
Preheat the oven to 425
In a roasting pan, place the tomatillos, onion, Anaheim pepper, jalapeños and toss with a little olive oil, salt, and pepper, and place in the oven for 20 minutes.
Once done, place the roasted veg into the a blender with the garlic, cilantro, cumin, oregano, salt to taste, half cup water and blend until smooth. Set aside until ready to use.
Salt and pepper your chicken to taste. In a large Dutch oven or stainless steel pot with oil and on medium high heat, brown your chicken. About 10-15 minutes. Add your hominy and toss in the heat for 3 minutes, then pour in the chile verde and last cup of water and stir. Bring the chile verde to a boil and simmer for 30 minutes. Add more water to your desired thickness and taste for salt.
Garnish with lime, onion and cilantro
and eat with corn tortillas. Enjoy!
**You don't have to roast the veg if you don't want to. You can just blend all the veg together, throw it in the pot with the chicken and hominy and cook it down that way.
