Ingredients
- 2 tablespoons canola oil
- 2 1/4 pounds bone-in chicken thighs (4 thighs), skinned
- 2 teaspoons kosher salt, divided
- 1 1/2 cups chopped white onion (from 1 onion)
- 1 tablespoon finely chopped fresh garlic
- 2 (5-oz.) cans chopped hot green chiles
- 1 tablespoon ground cumin
- 2 teaspoons dried Mexican oregano
- 4 cups chicken broth
- 1 (25-oz.) can white hominy, drained and rinsed
- 4 ounces Monterey Jack cheese, shredded (about 1 cup)
- Thinly sliced radishes
- Cilantro leaves
- Diced avocado
- Lime wedges
- Tortilla chips
- How to Make It
- Step 1
- Heat oil in a large skillet over medium-high. Sprinkle chicken with 1 teaspoon of the salt, and add to skillet. Cook until browned, 3 to 4 minutes per side. Transfer chicken to a 5- to 6-quart slow cooker.
- Step 2
Preparation
Step 1
How to Make It
Step 1
Heat oil in a large skillet over medium-high. Sprinkle chicken with 1 teaspoon of the salt, and add to skillet. Cook until browned, 3 to 4 minutes per side. Transfer chicken to a 5- to 6-quart slow cooker.
Step 2
Add onion and garlic to drippings in skillet; cook, stirring occasionally, until softened, about 4 minutes. Add green chiles, cumin, and oregano; cook, stirring often, until fragrant, about 1 minute. Transfer to slow cooker; stir in chicken broth and remaining 1 teaspoon salt. Cover and cook on LOW until chicken is tender, 3 1/2 to 4 hours, adding hominy for the last 30 minutes. Remove chicken from slow cooker; shred and return to slow cooker. Add cheese, stirring until cheese melts. Garnish with radish slices, cilantro, and avocado. Serve with lime wedges and tortilla chips.