A Mexican stew filled with shredded chicken and hominy in a delicious green chile broth made from tomatillos, jalapeños, and cilantro.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 pound tomatillos, husks removed and rinsed
- 1 large onion, chopped
- 3 jalapeño peppers, halved
- 2 cloves garlic
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 6 cups low-sodium chicken broth
- 1 handful cilantro
- 1 (15-ounce) can white hominy
Optional toppings
- Lime wedges
- Sliced radishes
- Thinly shredded cabbage
- Diced onions
- Cilantro
Preparation
- Preheat the Instant Pot with some oil and sear the chicken thighs on each side for a couple of minutes until browned. Remove the chicken and set aside.
- Add the tomatillos, onion, jalapeños, garlic, oregano, and salt. Sauté until slightly charred.
- Return the chicken to the pot, along with the hominy and broth.
- Pressure cook on high for 20 minutes. Once done, manually release the pressure.
- Transfer the chicken to a cutting board, shred it with a fork, and set it aside.
- Using a slotted spoon, carefully transfer the cooked tomatillos, onions, jalapeños, and garlic to a blender. Add 1 cup of the cooking liquid and the cilantro, then blend until smooth.
- Pour the blended mixture back into the pot and stir in the shredded chicken and hominy. Bring to a simmer over medium-high heat and cook uncovered for 15 minutes. Taste and adjust seasoning with more salt if needed.
- Serve hot with optional toppings like lime wedges, shredded cabbage, sliced radishes, diced onions, and cilantro.