Braised Chicken in Tomatillo-Hominy Sauce

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

Ingredients

• 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

Preparation

1. 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.
2. Throw the tomatillos into a food processor and pulse until combined.
3. 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.
4. Add a little more oil to the pot if needed, then toss in the jalapeno and onion. Saute until softened, about 4 minutes.
5. Add the garlic and bloom for 1 minute.
6. Stir in the the tomatillo puree along with the hominy. Season with salt and pepper.
7. 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.
8. Toss in the cilantro and the lime juice. Taste one more time. Season accordingly.
9. Serve with jasmine rice.