I found this recipe on Facebook by : Wendyben Jose
- Two small poblano peppers
- Five tomatillos
- 1/2 a large onion
- Two garlic cloves
- Pack or oregano
- Three large chicken breast
- Two medium cans of hominy
- Three boxes of chicken stock
- Olive oil, salt, pepper
Step 1: cook your chicken in a crockpot for five hours for easy shredding. This works for my schedule.
Step 2: Wash and chop your peppers, tomatillos, garlic 1/2 cilantro bunch, onion, garlic.
Step 3: Blend all the above ingredients and add about a cup of chicken stock. Add about 1 tbsp of salt and one of pepper and re-blend.
Step 3: heat up about two tbsps of oil oil on a sauce pan. After oil heats up, pour in mixture and let simmer for avoid 20 mins on medium heat. Stir occasionally.
Step 4: while that summers, heat up about 4 cups of water for about 10 minutes. Shred your crockpot chicken and transfer to pot.
Step 5: Add your three chicken stock boxes and hominy cans to pot with chicken. Let it heat up for about 15 minutes.
Step 6: After your green mixture simmers for 20 mins, pour it into the pot with chicken and hominy. Add about 1 tbsp of ground oregano.
Step 7: Let everything simmer in the pot for about 10-15 minutes. You may add a cup of water . And that’s it done!