Your folders
Your folders

Export 11 ingredients for grocery delivery
Step 1
Heat oil in a large Dutch oven over medium-high. Sprinkle chicken with 1 teaspoon of the salt. Cook until browned, 4 minutes per side. Transfer to a plate; reserve drippings in pan. Add onion, poblanos, and tomatillos to hot drippings. Cook, stirring, until softened, 3 minutes. Stir in garlic, cumin, and thyme; cook 1 minute. Stir in broth and remaining 1 teaspoon salt.
Step 2
Add chicken; cover and cook over medium-low until tender, about 40 minutes. Remove from heat. Transfer chicken to a cutting board; cool 5 minutes. Remove and discard bones. Chop chicken; return to Dutch oven.To serve now: Stir in hominy. Top soup as desired.To freeze for later: Cool completely, 30 minutes. Transfer to ziplock plastic freezer bags. Freeze up to 3 months.To reheat and serve: Thaw bags of soup slightly in warm water. Peel off and discard bags as you place soup in a saucepan; add hominy. Cover; cook over medium-low 1 hour. Top as desired.
Your folders

348 viewsallrecipes.com
4.4
(73)
40 minutes
Your folders

295 viewscooking.nytimes.com
4.0
(642)
Your folders

185 viewssoupaddict.com
5.0
(1)
90 minutes
Your folders

518 viewsnewmexicanfoodie.com
4.4
(7)
30 minutes
Your folders

10 viewsfood.com
5.0
(4)
1 hours, 9 minutes
Your folders

32 viewsjustmexicanfood.com
55 minutes
Your folders

334 viewsthehiddenveggies.com
4.8
(6)
30 minutes
Your folders

15 viewsfood.com
4.5
(7)
10 hours
Your folders

10 viewsfood.com
5.0
(6)
1 hours, 30 minutes
Your folders

136 viewsthisishowicook.com
Your folders

535 viewsbarefeetinthekitchen.com
4.9
(47)
60 minutes
Your folders

408 viewsallrecipes.com
4.5
(34)
8 hours, 15 minutes
Your folders

383 viewsfoodnetwork.com
4.7
(45)
40 minutes
Your folders

693 viewsfood.com
5.0
(18)
2 hours
Your folders

208 viewsthedefineddish.com
5.0
(6)
35 minutes
Your folders

8 viewsfood.com
5.0
(2)
6 hours
Your folders

4 viewsfood.com
5.0
(17)
3 hours
Your folders

9 viewsfood.com
4.0
(10)
1 hours
Your folders

72 viewstheheritagecook.com
5.0
(1)
45 minutes