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
Directions
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.
HI ATL, thanks for the suggestion! Like wine, there's two schools of thought on this. Blending can get you a more complex and nuanced flavor, especially if you're using lower quality miso, but you also tend to lose the identity and unique characteristics of each type of miso, when you do this. […]
I also loved the video. Entertaining as well as instructive. I love learning new recipes like this as many of my friends are now vegetarians. A recipe like this makes it easy for me to entertain both my meat/fish eating friends and the veggie guys at the same time. Lots of choices for everyone! It's easy to see how this recipe could go a hundred differe […]
Hi Mark, thanks for the reply. I costed out the weight watchers points for this salad, as it sounded great. But there's a total of around 60 points in the recipe, and (guessing that there's 4 servings???), that's 15 points per person. That's about half the daily points many women get to eat on Weight Watchers, lol. So I really think it […]
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