Green Chicken Stew (Print Version)
# Ingredients:
→ Base
01 -
2 pounds of skinless, boneless chicken breast or thighs
02 -
2 cans (15 ounces each) of hominy, drained and rinsed
03 -
2 tablespoons of olive oil
→ Fresh Produce
04 -
6 cloves of garlic, chopped finely
05 -
1 large onion, peeled and diced
06 -
2 poblano peppers, chopped after removing seeds
07 -
A small bunch of fresh cilantro, including tender stems
08 -
1 jalapeño pepper, chopped and deseeded
09 -
1 pound of tomatillos, rinsed, husked, and quartered
→ Seasonings & Broth
10 -
1 teaspoon of chicken bouillon (optional)
11 -
8 cups of chicken stock
12 -
Salt, 1 teaspoon
13 -
A single bay leaf
14 -
2 teaspoons of ground cumin
15 -
2 teaspoons of dried oregano
16 -
1 teaspoon of ground coriander
17 -
Black pepper, adjust to taste
→ Optional Toppings
18 -
Avocado slices
19 -
Lime wedges
20 -
Radishes in thin slices
21 -
Fresh cilantro leaves
22 -
Shredded cabbage
23 -
Sliced jalapeños
24 -
Tortilla chips for crunch
# Instructions:
01 -
In a big pot, warm up the oil on medium heat. Toss in the onion, poblano peppers, and jalapeño, stirring for 3–4 minutes until the onion goes clear. Mix in garlic and tomatillos, cook another 4–5 minutes until everything softens. Set aside from heat.
02 -
Scoop the cooked onion mix into a blender, pairing it with a cup of chicken stock and the cilantro. Blend until totally smooth—add more broth if it's needed.
03 -
Pour the blended sauce back into your pot. Stir it together with the rest of the broth, the oregano, cumin, bay leaf, salt, and coriander.
04 -
Carefully add the chicken into the pot. Turn up the heat until it boils, then lower it to a gentle simmer. Keep it covered partially and let it cook softly for 30 minutes, or until the chicken turns tender.
05 -
Take the chicken out and use a couple of forks to shred it. Toss the shredded chicken back in along with the hominy. Let it cook uncovered for 10 minutes, add chicken bouillon if needed, simmer for 5 more minutes. Tweak seasoning with salt and pepper.
06 -
Dish it into bowls and dress it up with any toppings you love.
# Notes:
01 -
Either a single 28-ounce can or 2 smaller 15-ounce cans of hominy work.
02 -
Once husked, rinse tomatillos to get rid of the sticky layer.
03 -
Can be refrigerated for up to 3 or 4 days.