2 boneless skinless chicken thighs or breasts (diced)
Salt and pepper, to taste
2 tsp. cumin
1 Tbs. coconut oil
1 large yellow onion, diced
1 medium jalapeño pepper, chopped (remove seeds for less heat)
1 large poblano chile cored, seeded, and chopped
3 cloves garlic, minced
2 7-ounce cans whole green chiles, drained
1 14-ounce canned tomatillos, drained (or 4 small tomatoes)
½ cup pumpkin seeds, plus more for garnish
1½ cups fresh cilantro
1 tsp. thyme
1 tsp. oregano
4 cups chicken broth
Two 25-ounce cans hominy, drained
Cubed avocado, thinly sliced radish, cilantro, toasted pumpkin seeds, lime, cotija (as garnish)
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