Steps
- Put 900g of boneless skinless chicken thighs, 450g of husked, rinsed tomatillos, 1 roughly chopped large white onion, 3 halved jalapeños, and 2 garlic cloves in a large pot.
- Add 1 tablespoon of Mexican oregano, 1 teaspoon of kosher salt, and 6 cups of chicken broth. Bring to a boil, then partially cover and simmer over low heat for 40 minutes, until the chicken is tender and reaches 165°F / 74°C.
- Remove and shred the chicken. Blend the cooked tomatillos, onion, chilies, and garlic with about one-sixth of the broth and 1 cup of cilantro leaves and stems until smooth. Vent the blender carefully when blending hot liquid.
- Return the puree and chicken to the pot with 800g of canned white hominy, drained and rinsed. Simmer uncovered over medium-high heat for 15 minutes. Adjust the salt.