- 9 cups water
- 1 bay leaf
- 1 large white onion, halved and thinly sliced
- 6 garlic cloves, chopped
- 3 pounds skinless boneless chicken thighs (you can use breast if you want / less flavor though)
- 1 pound tomatillos, husked
- 2 fresh jalapeño chiles, quartered
- 3/4 cup chopped fresh cilantro
- 1 teaspoon dried oregano (preferably Mexican)
- 2 tablespoons olive oil
- 2 (15-oz) cans white hominy, rinsed and drained
- Garnishes: sliced radish, sliced avocado, sliced jalapeno, c
- Bring 8 cups water, bay leaf, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a large heavy pot, then reduce heat and simmer 10 minutes. Add chicken and poach at a simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Strain the broth and discard the solids. When the chicken cools shred it with a fork.
- Simmer tomatillos and remaining onion in remaining cup water until tender, about 10 minutes. Drain vegetables and purée in a blender with jalapeños, 1/4 cup cilantro, oregano, remaining garlic, and 1 1/2 teaspoons salt.
- Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then add purée. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Stir in the chicken broth and meat and simmer 40 minutes
- Serve in large bowls with garnishes.