Homestyle Braised Chicken Thighs with Zesty Tomatillo Sauce

1. Sear Chicken

Begin by warming up your Dutch oven or a heavy-bottomed pot over medium heat and swirl in the canola oil. Let it get nice and hot, just right for frying. Season your chicken thighs generously with kosher salt and black pepper. Lay them skin side down in the pot and let them sizzle until the skin is golden-brown and crispy, about 8 to 10 minutes. Flip the chicken over and cook the other side for about 5 minutes. Once done, transfer the chicken to a plate.

2. Sauté Aromatics

In the same pot, with all those lovely chicken juices, add the smashed garlic and half of your sliced onion. Stir and sauté them together until they're fragrant and softened, which should take around 5 to 7 minutes.

3. Add Tomatillos and Jalapeño

Now, stir in the chopped tomatillos and half of your sliced jalapeño. Let these ingredients mingle until they start to simmer and the tomatillos break down a bit, releasing their tangy flavor into the mix.

4. Simmer with Chicken Stock

Pour in the chicken stock and let it come to a gentle simmer. Then, return the chicken to the pot, nestling it down into the liquid. Lower the heat and let it all simmer together, partially covered, for 25 to 30 minutes.

5. Add Hominy

To give the sauce body and an extra layer of texture, stir in the hominy and continue to cook for another 15 to 20 minutes.

6. Prepare Radish Topping

While the chicken is braising, toss together the sliced radishes, the remaining onion and jalapeño, and drizzle with the fresh lime juice. This simple yet vibrant mixture will be the perfect crunchy and zesty topping.

7. Serve

When the chicken is ready, serve it hot with the thickened tomatillo sauce. Add a generous helping of the radish mixture on top and scatter with fresh cilantro leaves. Hand out warm corn tortillas and lime wedges on the side for squeezing over.