Sort ingredients
jkaplinsky
QR Code
Listen
Pdf
Day Before – Soak hominy overnight.
Day of cooking – Drain hominy soaking water and refill with fresh water up to one inch above the hominy.
Add 3 tbs kosher salt, ½ of a white onion, 2 crushed garlic cloves. Cook hominy slowly for about 2 hours, or until the hominy is soft to the bite and no longer starchy. Once fully cooked, drain hominy and set aside.
While hominy is simmering, toast the anaheim chiles until the skin is charred. Place them inside a gallon sized zip lock bag and seal. Let them rest for approx: 20 minutes.
Using gloves, peel chiles and remove seeds and stems.
Finely dice the green chiles and set aside.
Dice ½ of a white onion, and mince the garlic cloves, set aside.
Season thighs liberally with salt and pepper, and dry oregano.
Heat about 2 tbs of oil in your Dutch Oven. Add the chicken thighs and cook on each side until golden brown. Remove from heat and set aside.
Add another tbs of cooking oil and add diced onion, minced garlic, and diced chile into the pot. Sauté for about 10 minutes.
Add chicken back into Dutch oven, add drained hominy.
Add 2 quarts of water and stir.
Simmer gently for about 30 minutes. Season with salt to taste.
To Serve Garnish with cilantro, avocado, shredded cabbage, radish slices, and lime juice. Serve with a tostada on the side.