A BIG thanks to my friend Kate Desmond for sharing this recipe with me. It's one of my new favorites!
Saute the following in big stock pot approx 10-15 min:
1/2 large onion, diced
2 garlic cloves, minced
1 lb tomatillos, diced (about 5 medium size, don’t forget to remove the husk and wash)
1 tablespoon cumin
1/2 large onion, diced
2 garlic cloves, minced
1 lb tomatillos, diced (about 5 medium size, don’t forget to remove the husk and wash)
1 tablespoon cumin
add the rest & simmer approximately 15-25 minutes:
3 chicken breasts, cooked & shredded
1 49 1/2oz chicken broth can
1 16oz fresh salsa from the grocery store deli
1 15.5 oz cans yellow hominy (drained)
1 15.5 oz cans white hominy (drained)
3 chicken breasts, cooked & shredded
1 49 1/2oz chicken broth can
1 16oz fresh salsa from the grocery store deli
1 15.5 oz cans yellow hominy (drained)
1 15.5 oz cans white hominy (drained)
**serve with:blue or white tortilla chips
avocado chunks
white rice
shredded cheese
sour cream
fresh lime juice
avocado chunks
white rice
shredded cheese
sour cream
fresh lime juice
*Tomatillos without the skin stuff vs. with it.
*Here is my chicken in the pot. I use the wooden spoon trick over the top to keep it from boiling over. It TOTALLY works!
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