Ingredients:

For the broth:

• 2 lbs boneless skinless chicken thighs (or bone-in for richer flavor)

• 2 quarts (8 cups) low-sodium chicken broth

• 1 large onion, quartered

• 6 cloves garlic, smashed

• 1 bay leaf

• Salt to taste

For the green sauce:

• 1 lb tomatillos, husked and rinsed

• 2 poblano peppers, seeds removed

• 1–2 jalapeños (optional, for heat)

• 1 bunch cilantro

• 1/2 cup fresh spinach (optional for a vibrant green color)

• 1 small white onion

• 3 cloves garlic

• 1 tsp cumin

• 1/2 tsp oregano

Other:

• 2 (25 oz) cans hominy, drained and rinsed (or 4 cups cooked hominy)

• Juice of 1 lime

🔥 Instructions:

1. Cook the Chicken:

• In your Platinum 12 QT Stock Pot, add chicken, broth, quartered onion, garlic, bay leaf, and a pinch of salt.

• Cover and cook over medium heat using the Platinum Vapor Seal™ method (when the lid spins freely, reduce to low).

• Simmer for about 25–30 minutes, or until chicken is fully cooked.

• Remove chicken and shred. Strain and reserve the broth.

2. Make the Green Sauce:

• In the same pot (or a separate pan), boil tomatillos, poblano, and jalapeño for 5–7 minutes until soft. Drain.

• Blend with cilantro, spinach, white onion, garlic, cumin, and oregano until smooth.

3. Combine Everything:

• Return the reserved broth to your Platinum pot. Stir in the green sauce, hominy, and shredded chicken.

• Simmer uncovered for another 20–30 minutes, letting the flavors blend. Add lime juice and adjust salt to taste.

🌮 Garnish & Serve:

Serve in bowls and top with your choice of:

• Thinly sliced radishes

• Shredded cabbage or lettuce

• Diced avocado

• Chopped cilantro

• Lime wedges

• Crushed tostadas or tortilla chips