2 lbs. tomatillos (husks removed) washed and halved
1 tablespoon vegetable oil
1 whole chicken (3 to 4 pounds) cut into 10 pieces (wings reserved for another use)
Coarse salt and ground pepper
2 jalapenos chopped
1/2 medium white onion chopped
3 garlic cloves finely chopped
1 can (15 ounces) hominy (optional) drained
1/4 cup chopped fresh cilantro
In a food processor, puree tomatillos; set aside. In a large Dutch oven or 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.
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 and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce.
Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.