60 minutes
A hearty and flavorful dish featuring tender chicken thighs braised with tangy tomatillos and hominy.
tablespoons
to taste
to taste
Garlic Clove, smashed
each
Yellow Onion, thinly sliced
0 oz
Tomatillos, husks removed and chopped
0 lb
Jalapeño, thinly sliced, seeds removed if less heat is desired
each
cups
Hominy, rinsed and drained
0 oz
Radishes, thinly sliced
each
Lime Juice, fresh
tablespoons
Cilantro, tender leaves and stems
cups
Corn Tortillas
each
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.
For deeply flavored chicken thighs, use a heavy-bottomed skillet (like cast iron) to achieve a proper sear. Make sure your oil is shimmering before adding the thighs. Do not overcrowd the pan; work in batches if necessary to ensure even browning.
Don't shy away from seasoning at multiple stages. Season the chicken before searing, adjust salt while sweating aromatics, and taste again before serving. This builds a well-rounded flavor profile.
Take your time sweating the aromatics (like onions and garlic) until they're soft and golden. This is the flavor foundation of your dish.
This dish can be made a day ahead. If doing so, let it cool and refrigerate it. Reheat gently on the stove, adding a splash of chicken stock to loosen the sauce as needed.
Allow the dish to cool slightly after cooking without the lid. This resting period helps meld flavors together beautifully.
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