Chicken-Tomatillo Stew from One Pot. Photo: John Kernick
When you’re in the mood for Mexican, try this chicken stew. It’s made with tomatillos (similar to tomatoes, but with a green skin and a slightly tangy flavor), hominy, and cilantro.
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 1/2 medium white onion, chopped 3 garlic cloves, finely chopped 1 can (15 ounces) hominy, drained and rinsed 1/4 cup chopped fresh cilantro leaves
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