Chicken-Tomatillo Stew

• servings: 4 to 6
• total time: 55 minutes

Ingredients

2 pounds tomatillos (husks removed), washed and halved

1 tablespoon vegetable oil

1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)

Coarse salt and freshly ground pepper

2 jalapeños, chopped, seeds removed if desired

½ medium white onion, chopped 3 garlic cloves, finely chopped

1 can (15 ounces) hominy, drained and rinsed

¼ cup chopped fresh cilantro leaves

Directions

In a food processor or blender, puree tomatillos. In a large Dutch oven, heat oil over medium-high. Season chicken with salt and pepper. Working in batches, add to pot, skin-side down, and cook until browned on one side, 6 minutes; transfer to a plate.

Add jalapeños and onion to pot; cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy; season with salt and pepper. Nestle chicken, skin-side up, in sauce. Cover pot and simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.