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Ingredients
- 1 medium white onion
- 1 jalapeno
- 1 (11 oz) can tomatillos, drained
- 4 cloves garlic
- 1 bunch of cilantro
- 2 limes
- 1 pound chicken breast
- 1 pound chicken thighs
- 4 cups chicken stock
- 1 (14 oz) can white (or yellow) hominy
- slices radishes, for garnish
- avocado, for garniish
- corn tortillas
- salt and pepper
Preparation
Step 1
Cut the onion in half and place it over an open burner flame for about 4 minutes, flipping every minute or so. Do the same with the jalapeno pepper. Just get a little roasted char going on. If you don’t do this, it’s okay. You’re still a good person.
Place the onion, garlic, jalapeno, tomatillos, half the cilantro and a pinch of salt and pepper. Squeeze in the juice of one lime. Pulse until blended.
In a slow cooker, place the chicken breasts, thighs, chicken stock, hominy and the roasted salsa verde. Cook on high for 4 to 5 hours.
Okay now taste it. Go ahead and add the majority of the remaining cilantro. Maybe a little salt? Dash of pepper? More lime? Doctor it up.
Garnish with thinly sliced radishes, avocado slices, corn tortilla wedges and extra lime wedges! You don’t EVEN know.