Tomatillo Chicken Hominy Stew

• chicken thigh2 lb
• tomatilloshusked and chopped1 lb
• white hominydrained and rinsed2 can
• mild green chilies1 can
• yellow oniondiced1
• garlic cloveminced2
• low-sodium chicken broth2 cup
• fresh cilantrochopped1/2
• canola oil4 tsp
• ground cumin1 tsp
• kosher salt1 tsp
• black pepper1/4 tsp

Instructions

1. 1Husk and chop the tomatillos, dice the onion, and mince the garlic. Do not rinse the chicken. Pat it dry, season all over with the salt, pepper, and cumin, and wash the board, knife, and hands with soap and water before touching anything else.
2. 2Warm a pot over medium-high heat and add the oil. Sear the chicken for 3-4 minutes per side, until deeply browned, then transfer it to a plate; it will finish cooking in the stew.
3. 3Add the onion and garlic to the pot and cook for 2-3 minutes, until fragrant and translucent. Add the tomatillos and remaining salt and cook for 3-4 minutes, until softened.
4. 4Pour in the broth and chilies, return the chicken, and bring to a gentle simmer. Cover and cook for 18-22 minutes, until the chicken is tender and the thickest part reaches 165°F (74°C).
5. 5Stir in the hominy and simmer uncovered for 4-5 minutes, until hot and the broth is slightly reduced. Fold in the cilantro, taste, and adjust with salt or an acidic splash of lime juice if available.