Chicken Hominy Green Chile Stew

• chicken thighpatted dry20 oz
• white hominydrained and rinsed2 can
• pinto beansdrained and rinsed1 can
• tomatilloshusked and chopped12 oz
• mild green chiliesdrained1 can
• yellow oniondiced1/2 lb
• garlic cloveminced2
• low-sodium chicken broth4 cup
• fresh cilantrochopped8 tbsp
• limejuiced1
• canola oil4 tsp
• ground cumin1 tsp
• chili powder1 tsp
• kosher salt1 tsp
• black pepper1/4 tsp

Instructions

1. 1Husk and chop the tomatillos, dice the onion, mince the garlic, and chop the cilantro. Do not rinse the chicken. Pat it dry, season both sides with the salt and pepper, and wash the board, knife, and hands with soap and water before touching anything else.
2. 2Warm the canola oil in a deep skillet over medium heat. Add the chicken and cook until lightly browned, about 3-4 minutes per side; it does not need to be fully cooked yet. Transfer it to a clean plate.
3. 3Add the onion with a pinch of salt and cook until translucent and softened, about 3-4 minutes. Add the garlic, cumin, and chili powder and stir until fragrant, about 30-60 seconds.
4. 4Add the tomatillos, chilies, broth, hominy, and beans. Return the chicken and any juices to the skillet, cover, and simmer until the chicken is tender and the thickest part reaches 165°F (74°C), about 12-15 minutes.
5. 5Remove the chicken, shred it with two forks, and return it to the stew. Simmer uncovered until the broth slightly thickens and the hominy is hot, about 3-4 minutes. Turn off the heat, stir in the cilantro and lime juice, and taste for salt and pepper.