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 Ingredients | |
|---|---|
| 1 lb | ROSIE® Organic Boneless Skinless Chicken Breast Filet |
| 4 cup | Chicken Stock |
| 1 cup | Water |
| 2 | Fresh Bay Leaves |
| 15 | Tomatillos, husked & cleaned, about 1 lb. |
| 2 | Poblano Chiles, halved & seeded |
| 2 | Jalapeño Chiles, halved & seeded |
| 1 | large Yellow Onion, cut into 8 wedges |
| 6 | Garlic Cloves, smashed |
| 1/2 cup | Cilantro, chopped plus more for serving |
| 1 tsp | Chipotle Chili Powder |
| 1 tsp | Mexican Oregano |
| 1 tbsp | Cumin |
| 2 | 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. | |
 Method |
|
|---|---|
| 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! |
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