Braised Chicken Thighs with Tomatillos and Hominy

1. Brown the Chicken

Heat the canola oil in a Dutch oven or a heavy pot over medium-high heat. Season the chicken thighs with kosher salt and black pepper and lay them skin side down in the pot. Cook undisturbed for about 8 to 10 minutes until golden brown and crispy. Flip the chicken and cook for another 5 minutes. Transfer the chicken to a plate to rest.

2. Sauté Garlic and Onion

In the same pot, add the smashed garlic cloves and half of the thinly sliced onion. Cook, stirring occasionally, until softened and fragrant, about 5 to 7 minutes.

3. Add Tomatillos and Jalapeño

Stir in the chopped tomatillos and half of the sliced jalapeño. Pour in the chicken stock and bring the mixture to a simmer. Cook for 25 to 30 minutes until the tomatillos break down and create a sauce.

4. Return Chicken to Pot

Add the chicken back into the pot, nestling the pieces into the sauce. Simmer for another 25 to 30 minutes until the chicken is tender.

5. Add Hominy

Stir in the hominy and continue to simmer the stew until it thickens slightly, about 15 to 20 minutes.

6. Prepare Radish Topping

Combine the thinly sliced radishes, the remaining onion and jalapeño, and the fresh lime juice in a mixing bowl. Toss together.

7. Serve

Ladle the braised chicken and sauce into bowls. Top with the radish mixture and cilantro. Squeeze lime juice over each serving and accompany with warm corn tortillas.