Directions
- 1Add water, garlic, cilantro, onion, and salt to a large stock pot.
- 2Add chicken thighs, legs, and breasts to the pot.
- 3Simmer until the chicken is tender (about 40-45 minutes).
- 4For the green sauce, roast tomatillos, poblano peppers, and serrano peppers with bacon fat at 400 degrees until charred.
- 5Blend the roasted vegetables with garlic, onion, Mexican oregano, epazote leaves, cilantro, salt, cumin, and chicken bouillon.
- 6Cook the sauce for about 5 minutes until it changes color and gets a little darker.
- 7Shred the chicken, discarding the skin and bones.
- 8Add the shredded chicken and hominy to the broth.
- 9Add the green sauce to the pot and simmer for an additional 5-7 minutes.
Ingredients
- 1 gallon water
- 6 cloves garlic
- 2 sprigs cilantro
- 0.5 onion
- 1 generous pinch kosher salt
- 3 chicken thighs
- 4 chicken legs
- 2 chicken breasts
- 1 pound tomatillos
- 2 poblano peppers
- 2 serrano peppers
- 1 little bit bacon fat
- 2 Mexican oregano
- 2 epazote leaves
- 1 bunch cilantro
- 1 little bit cumin
- 1 packet chicken bouillon
- 2 cans hominy
Equipment
stock potblenderknifebaking tray
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