Make It
Step 1
Combine 16 cups water, chicken, 1/3 cup onion and 2 cloves garlic in a large stockpot. Cook over medium heat for 35 minutes. Remove from heat; set aside to cool.
Step 2
Remove chicken from stock. Discard bones and skin; shred meat into bite-sized pieces.
Step 3
Strain chicken stock; set aside.
Step 4
Place tomatillos, jalapeño and remaining 3 cups water in medium stockpot. Boil for 10 minutes or until tomatillos darken in color. Discard water.
Step 5
Place 3 cups chicken stock, tomatillos, jalapeño, poblano, 1/3 cup cilantro, 1/3 cup onion, bouillon and remaining garlic clove in blender; cover. Blend until smooth.
Step 6
Heat oil in a large saucepan over medium heat; pour in tomatillo sauce and boil for 15 minutes.
Step 7
Heat remaining chicken stock over medium heat; add hominy. Add oregano and cumin. Boil for 15 minutes; add tomatillo salsa and boil for an additional 15 minutes. Add chicken during the last 5 minutes of boiling time.
Step 8
Serve with shredded lettuce, radish slices, remaining cilantro, remaining chopped onion and lemon juice.
Use turkey breast or pork meat for a variation of this recipe.
Ingredients
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