Ingredients
Scale
- 1 whole chicken (bone-in preferred)
- 6 cups chicken broth (low-sodium for better control)
- 2 cups hominy (dried or canned)
- 1 cup tomatillos (peeled and husked)
- 2 pieces green chiles (or jalapeños for milder flavor)
- 1 medium onion (yellow or white)
- 4 cloves garlic (fresh)
- 1 cup cilantro (for garnish)
- 1 cup radishes (optional, for garnish)
- 1 cup cabbage (or lettuce for a milder taste)
- To taste salt
- To taste pepper
Instructions
- In a large pot, combine the whole chicken and chicken broth. Bring to a gentle boil over medium heat. Cook until the chicken is tender, about 25-30 minutes.
- While the chicken cooks, prepare the tomatillos, green chiles, onion, and garlic.
- Once the chicken is cooked, remove it from the pot and let it cool.
- In a blender, combine the tomatillos, green chiles, onion, and garlic. Blend until smooth.
- Return the blended mixture to the pot and add hominy, salt, and pepper.
- Shred the chicken, discarding the bones, and return the meat to the pot.
- Simmer for another 10-15 minutes to let the flavors mix together.
Notes
For quick prep, use boneless, skinless chicken thighs instead of a whole chicken. Adjust the heat level by using milder or hotter chiles based on your preference. Add more vegetables like zucchini or corn for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg