Tomatillo Chicken Stew
2 pounds tomatillos, cleaned and halved
1 tablespoon vegetable oil
1 whole chicken (3 to 4 pounds), cut into pieces
Coarse salt and ground pepper
2 jalapenos, chopped (seeds & veins removed)
1/2 medium yellow onion, chopped
3 garlic cloves, finely chopped
1 can (15oz) hominy, drained
3 potatoes, cut into chunks
1/4 cup chopped fresh cilantro
Sour cream, for serving
Tortillas, for serving
1. In a food processor, puree tomatillos; set aside. In a large heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
2. Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree, hominy, and potatoes; season with salt and pepper.
3. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes.
4. Remove the chicken and set aside to cool slightly. Continue cooking stew until potatoes are tender about another 10-15 minutes.
5. Carefully remove chicken from the bone, and shred chicken. Turn the heat off and return the chicken to the pot. Stir in cilantro; season with salt and pepper. Serve with lime wedges, sour cream, and warm corn tortillas.