Ingredients:

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp avocado oil
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 2 cans (29 oz each) white hominy, drained and rinsed
  • 1 cup roasted Hatch green chiles, chopped
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 8 cups low-sodium chicken bone broth
  • 1 tsp salt
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat oil in a Dutch oven over medium-high heat. Add chicken pieces in a single layer and sear until golden brown on all sides (about 5-7 minutes). Remove chicken with a slotted spoon and set aside.
  2. In the remaining fat, sauté the diced onion until translucent and fragrant. Stir in the minced garlic and cook for 60 seconds.
  3. Stir in the chopped green chiles, cumin, and oregano, cooking for 2 minutes.
  4. Pour in the chicken bone broth and return the seared chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  5. Stir in the rinsed hominy and simmer uncovered for another 15 minutes to concentrate the broth.
  6. Turn off the heat. Lightly break apart any large chicken pieces using two forks.
  7. Stir in the fresh lime juice and chopped cilantro. Adjust salt to taste.