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1. Place the chicken thighs, half of the white onion, and 2 garlic cloves in a large pot. Add the chicken broth and the oregano, and bring to a gentle simmer over medium heat. Reduce heat to low, cover, and cook 25 minutes until the chicken is cooked through and tender.
4 pieces Bone-in skinless chicken thighs,
6 cup Chicken broth, celery-free,
0.5 piece White onion, halved,
2 clove Garlic,
1 tsp Mexican oregano, dried
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2. Meanwhile, heat the broiler to high 260°C (500°F). Place the tomatillos, poblano, jalapeño, remaining onion half and remaining garlic on a baking sheet and broil 8-10 minutes, turning once, until blistered and charred in spots.
8 pieces Tomatillos, husked,
1 piece Poblano pepper,
1 piece Jalapeño,
0.5 piece White onion, halved,
2 clove Garlic
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3. Peel the poblano and remove the seeds. Blend the charred vegetables with the cilantro, cumin, and salt, along with 1 cup of the hot poaching broth, until smooth.
1 cup Fresh cilantro,
0.5 tsp Ground cumin,
1.5 tsp Salt
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4. Heat the oil in a small skillet over medium-high heat. Pour in the green purée and fry, stirring, for 5 minutes until darkened and thickened, which deepens the flavor.
1 tbsp Neutral oil
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5. Remove the chicken from the pot and discard the onion and garlic. Shred the chicken, discarding the bones. Stir the fried green sauce and the hominy into the broth and simmer gently for 15 minutes.
2 can Canned white hominy, drained and rinsed
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6. Return the shredded chicken to the pot and heat through for 3 minutes. Taste and adjust the salt and lime.
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7. Ladle into bowls and top with the radishes, cabbage, and avocado. Serve with lime wedges for squeezing over.
6 pieces Radishes, thinly sliced (garnish),
2 pieces Limes, cut into wedges,
1 cup Green cabbage, finely shredded (garnish),
1 piece Avocado, sliced (garnish)
