INGREDIENTS
2 lb. boneless, skinless chicken thighs
Kosher salt
Freshly ground black pepper
1 tbsp. canola oil
1 small onion, chopped
1 poblano pepper, chopped
3 garlic cloves, chopped
2 tbsp. tomato paste
1 tbsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. dried oregano
2 (10-ounce) cans diced tomatoes with mild green chiles
8 c. chicken stock
1 (15-ounce) can hominy, rinsed
1 1/2 c. chopped fresh tomatillos
1 1/2 c. fideo pasta
1/2 c. chopped fresh cilantro, plus more for serving
Crunchy Fideo, sliced radishes, jalapeños, sour cream, and lime wedges, for serving
DIRECTIONS
- Season chicken with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Cook chicken, in batches, until golden brown, 3 to 5 minutes per side. Remove to a plate.
- Add onion, pepper, and garlic to pot. Cook, stirring occasionally, until golden brown, 4 to 6 minutes. Stir in tomato paste, chili powder, cumin, and oregano. Cook, stirring, until fragrant, 1 minute. Stir in tomatoes and cook, scraping browned bits from the bottom of the pot. Stir in stock, hominy, tomatillos, and reserved chicken.
- Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is tender, 28 to 30 minutes. Remove chicken and shred with two forks; return to pot. Stir in fideo pasta. Simmer, stirring occasionally, until pasta is tender, 14 to 16 minutes. Stir in cilantro. Season with salt and pepper. Serve with cilantro, Crunchy Fideo, radishes, jalapeños, sour cream, and lime wedges.
Crunchy Fideo
- Heat 1/3 cup canola oil in a large skillet over medium-high heat. Add 1 cup uncooked fideo pasta and cook, stirring, until golden brown, 1 to 2 mins.
- Remove, with a slotted spoon, to a paper towel-lined plate. Season with kosher salt and pepper.
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CL::JG
