Chef: Carolen Berrett
Serves: 6 people
3 Tablespoons Olive Oil
6 Chicken Thighs
3 Cloves of Garlic (minced fine)
1 White Onion (sliced thinly)
1 Red Bell Pepper (in 1/2 inch squares)
1 Yellow or Orange Bell pepper (in 1/2 squares)
1 30 0z. Can of White Hominy (rinsed)
1 cup Canned White Beans (Cannellini, Pinto, White Kidney)
2 cups Quartered Tomatillos
2 Zucchini (cut in 1/2 inch round)
2 tps Kosher Salt
1 tsp Ground Cumin
1 tsp Oregano
Garnishes; lime wedges, chopped cilantro and onion and thinly sliced radishes
In a heavy soup pot, brown chicken thighs in olive oil, render all fat from chicken, remove from pot.
Saute onion, peppers and garlic in oil and chicken fat until golden brown.
Add hominy, white beans and tomatillos and cook on medium heat for 15 minutes.
Remove skin from chicken and discard.
Return chicken to pot with two cups water, zucchini, salt and spices.
Simmer for 30 minutes, season and serve with garnishes.