Discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.
Place stock and the next 5 ingredients (stock through hominy) in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from bones; shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, sour cream, and lime wedges.
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Yes, this is good, but it needs oregano and cumin. It's also better if you sautee the onions, garlic, and peppers in a dab of olive oil first, then add spices for 10 seconds, then liquid. Slice radishes and scallions for the top. We also sometimes top with crumbled queso fresco.
This is one of my husband's favorites. I have tried it with store bought stock and it's ok, with homemade there's a whole other dimension of flavor. I made it last night for my in laws, but forgot to get peppers. I added fire roasted diced green chiles (mild) and just used canned tomatillos, I didn't bother to boil them, just chopped them in the blender. It was a hit!
Really, really good! I sped this preparation up a bit by subbing a 16oz. jar of salsa verde (green tomatillo based salsa) for the tomatillos and added a can of drained and rinsed black beans at the end for a little contrast and extra protein and fiber. Don't skip the garnishes either, it really makes it!
This is truly outstanding! Reminded me of a Mexican take on Pho (Vietnamese soup). We used chicken legs and thighs for some added flavor. The freshly squeezed lime and cilantro are a must. We made the full recipe for 3 of us, and the leftovers are just as good! We also used serrano chiles, which added depth without being spicy -- add more if you like heat. Lightly fried up some corn tortillas on the side. SIMPLE to make, and comes together quickly! You need to make this!!