This is delicious! It took a little extra effort but the end result was well worth the effort. Can't wait for cooler weather so I can make this one again.
Serve the fresh garnishes with Bill Smith's earthy soup to add color and crunch.
More From Southern Living
Total: 4 Hours, 5 Minutes
- 6 qt. water
- 1 (3-lb.) whole chicken
- 1 pound tomatillos, husks removed
- 2 jalapeño peppers, stemmed
- 1 medium-size yellow onion, chopped
- 6 garlic cloves
- 1 (28-oz.) can crushed tomatoes
- 1 (29-oz.) can Mexican-style or other canned hominy, drained
- 2 tablespoons dried Mexican oregano
- 4 dried bay leaves
- 2 dried cascabel chiles, stemmed
- 1/2 cup hot water
- 2 teaspoons salt
- Lime wedges
- Garnishes: fresh cilantro, sliced radishes, shredded cabbage
- 1. Bring 6 qt. of water to a boil over high heat in an 8-qt. stockpot. Remove neck and giblets from chicken. Add chicken, neck, and giblets to boiling water. Return to a boil, and cook 15 minutes. Cover, remove from heat, and let stand 20 minutes. Transfer chicken to a plate, reserving broth in stockpot; discard neck and giblets. Cover and chill chicken until cool enough to handle (about 30 minutes).
- 2. Meanwhile, combine tomatillos, next 3 ingredients, and 2 1/2 cups reserved broth in a medium saucepan. Bring to rolling boil over medium-high heat, and cook, stirring occasionally, 20 minutes or until garlic is very soft.
- 3. Skin, bone, and shred chicken, reserving bones, skin, and any juices. Cover and chill chicken until ready to use. Return skin, bones, and juices to broth in stockpot. Bring to a rolling boil over medium-high heat; cook 30 to 45 minutes or until the bones begin to separate. Pour mixture through a fine wire-mesh strainer into a large bowl, discarding solids. Return to pot. Skim fat from broth. Bring broth to a simmer over medium-high heat.
- 4. Process tomatillo mixture in a blender or food processor until smooth. Stir into broth. Add crushed tomatoes and next 3 ingredients, stirring until blended; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, 1 hour.
- 5. Meanwhile, soak chiles in 1/2 cup hot water in a small bowl for 30 minutes. Drain, reserving soaking liquid. Process chiles and 2 to 3 Tbsp. soaking liquid in a blender or food processor until smooth.
- 6. Stir 2 tsp. salt and pepper to taste into broth. Pour chile mixture through a fine wire-mesh strainer into broth, discarding solids. Stir in shredded chicken, and simmer 15 minutes. Serve with lime wedges.
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