Directions
- 1Simmer 1 gallon of water, 6 cloves of garlic, 2 sprigs of cilantro, half an onion, and a generous pinch of kosher salt with 3 chicken thighs, 4 chicken legs, and 2 chicken breasts until chicken is tender (40-45 minutes).
- 2Roast 1 pound of tomatillos, 2 poblano peppers, 2 serrano peppers with a little bit of bacon fat at 400 degrees until beautifully charred.
- 3Blend garlic and onion with tomatillos and peppers, Mexican oregano, 2 epazote leaves, a bunch of cilantro, salt to taste, a little bit of cumin, and 1 packet of chicken bouillon.
- 4Cook the sauce for about 5 minutes until it changes color and gets a little darker.
- 5Shred chicken and discard the skin and bones.
- 6Add shredded chicken and 2 cans of drained hominy to the broth.
- 7Add the salsa verde and simmer for an additional 5-7 minutes.
Ingredients
- 1 gallon water
- 6 cloves garlic
- 2 sprigs cilantro
- 1 half 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
- 1 Mexican oregano
- 2 epazote leaves
- 1 bunch cilantro
- 1 little bit cumin
- 1 packet chicken bouillon
- 2 cans hominy
Equipment
blenderlarge potbaking pan
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