1 lb ROSIE® Organic Boneless Skinless Chicken Breast Filet
4 cup Chicken Stock
1 cup Water
Fresh Bay Leaves
15  Tomatillos, husked & cleaned, about 1 lb.
Poblano Chiles, halved & seeded
Jalapeño Chiles, halved & seeded
large Yellow Onion, cut into 8 wedges
Garlic Cloves, smashed
1/2 cup Cilantro, chopped plus more for serving
1 tsp Chipotle Chili Powder
1 tsp Mexican Oregano
1 tbsp Cumin
15-oz. cans Hominy, drained
2 tbsp Lime Juice, freshly squeezed
  Kosher Salt & Black Pepper
  • Accompaniments: shredded cabbage, diced avocado, sliced radish, chopped cilantro, lime wedges, crumbled tortilla chips.


1 In a large Dutch oven or heavy 12 qt. saucepan, bring chicken stock, water & bay leaves to a boil. With tongs, carefully add the breasts, cover & simmer over low heat until cooked through, 15-20 minutes. Chicken is cooked through when checked with a thermometer inserted in the thickest part registers 165°.
2 Transfer chicken to a plate & shred. Keep chicken stock on the burner & turn heat down to warm. While the chicken is simmering preheat the broiler. Spread out the tomatillos, chilies, onion & garlic on a baking sheet. Broil until tomatillos are blistered, 5-8 minutes.
3 Remove from oven and place in a food processor/blender, add cilantro, chili powder, oregano & cumin. Puree until smooth then season, to taste, with salt. Add the tomatillo puree (scraping out everything) & hominy to the chicken stock in the Dutch oven & stir to combine. Turn heat up to medium and bring to a simmer, then add the shredded chicken & lime juice. Simmer for 5 minutes more, taste & season with salt & pepper. Serve in deep bowls with the above accompaniments on the table for people to add. Enjoy!


x x