Ingredients

The following ingredients have 8 Servings
  • 4 chicken thighs (bone in, skin on (or other cuts as desired))
  • 1 Tablespoon olive oil
  • salt
  • black pepper
  • 45 ounces hominy (drained and rinsed (see note 1))
  • 1 head garlic
  • 1 small yellow onion ((or white), trimmed and cut into 4 wedges)
  • 1 pound tomatillos (outer husks removed, rinsed, and cut in half)
  • 12 ounces Hatch green chiles (divided (8 and 4), heat level of choice, seeded and peeled, chopped (fresh, canned, or frozen))
  • ½ cup fresh cilantro
  • 1 teaspoon salt

Instruction

  • Heat a large pot over medium high heat.
  • Season the chicken on all sides with salt and pepper.
  • Add the oil and when the oil is hot, add the chicken skin side down. Do not move and let cook for 3-4 minutes to develop a golden brown color.
  • Add the hominy and garlic head to the pot. Fill with water to cover it all, about 5 cups.
  • Bring to a boil and then reduce heat to medium low and simmer for 45-60 minutes. The chicken should be cooked all the way through.
  • Remove the chicken and set aside until cool enough to handle.
  • Remove the head of garlic. Peel 6 cloves to use in the salsa and discard the rest.
  • In a blender, make the salsa by combining the cut tomatillos, peeled garlic cloves, cilantro, cut onion, 8 ounces of the Hatch peppers, and 1 teaspoon salt with 1 cup water. Blend to combine until there is still a little texture or small chunks.
  • Pour the green salsa into the pot with the hominy. Add the remaining 4 ounces of green chiles as well.
  • Remove the chicken meat from the bones, shredding into pieces, and discard the bones and skin. Add the chicken to the pot.
  • Simmer at least 15 minutes. The green salsa will become duller. Add more water if needed to get the consistency you want.
  • Serve with your favorite toppings.