While on a weekend trip with T to Dallas a few weeks back, we stayed with a friend, and they served white hominy with dinner. It reminded me that I haven't had hominy since I lived at home with my parents, and that I actually really like it. So, when I came across this recipe on Bev Cooks, I was stoked to see it included white hominy, along with yummy braised chicken and tomatillo sauce! The night I made this for dinner, I posted a pic on my Facebook page, and my friend SG commented on what it looked like. Let's just say I'm glad I had already eaten, because it was probably the most unappetizing thing to read!! Shame on you SG!
However, despite her playful comment, this really was a delightful meal. I really love tomatillo sauces, and the chicken was seasoned and braised to perfection. I don't usually care for dark meat, but the thighs worked well for this dish. You could always make it with breasts if you prefer, but I can't promise it will be quite as good.
Braised Chicken in Tomatillo-Hominy Sauce
Source: Bev Cooks
- 6 medium-sized whole tomatillos, husk removed and rinsed
- 2 Tbs. extra-virgin olive oil
- 6 boneless skinless chicken thighs, trimmed of any excess fat
- 2 jalapenos, minced (leave the seeds in for more heat)
- 1/2 medium onion, diced
- 3 or 4 cloves garlic, minced
- 1 (15 oz) can white hominy, drained
- 1/2 cup fresh cilantro, chopped
- juice from 1/2 lime
- coarse salt and freshly ground pepper
- 2 cups cooked jasmine rice
- Preheat oven broiler, line a baking sheet with foil, and place tomatillos on top. Broil 5-6 mintues per side, until tops begin to turn black, and tomatillos soften. Remove from oven and allow to cool for a few minutes.
- Throw the tomatillos into a food processor and pulse until combined.
- Heat the oil in a large pot over medium high. Add the chicken breasts and sear until browned on both sides, 6 minutes total. Remove from pot and set aside.
- Add a little more oil to the pot if needed, then toss in the jalapeno and onion. Saute until softened, about 4 minutes.
- Add the garlic and bloom for 1 minute.
- Stir in the the tomatillo puree along with the hominy. Season with salt and pepper.
- Nestle the chicken back in, along with the collected juices, cover the pot and simmer until chicken is cooked all the way through, 20 to 25 minutes.
- Toss in the cilantro and the lime juice. Taste one more time. Season accordingly.
- Serve with jasmine rice.