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- 4 chicken thighs (boneless)
- 1/2 onion (whole)
- 2 garlic cloves
- 4 bay leaves
- 2 cubes chicken bouillon
- 1/4 lettuce head
- 4 grilled poblano peppers (peeled and seeds removed)
- 1 bunch cilantro, stems removed
- 3 cans (16 oz.) of white hominy (dried white corn soaked in alkali solution)
- Optional garnishes to serve: pico de gallo (diced jalapeños, onions, tomatoes, cilantro, and a pinch of salt), sliced avocado, thinly sliced lettuce, thinly diced radish, sliced lemon, or tostadas
Bring a large pot of water to a boil on the stovetop. Add chicken thighs, onion, garlic cloves, bay leaves, and chicken bouillon. Boil until chicken is fully cooked (about 10 minutes).
Once chicken is done, drain 2 cups of the broth into a medium pot to save. Set chicken aside.
In a blender or food processor, add the reserved chicken broth, along with the lettuce, poblano peppers, and cilantro leaves. Blend. (Lettuce gives the broth a thicker consistency.)
In a separate bowl, rinse the white hominy well with water. Once it is rinsed, drain with the colander, and add to the original large pot where you had cooked the chicken and broth. Add the mix from the blender. Bring to a boil.
Shred the chicken thighs and add them to the large pot with the broth and white hominy. Bring to a boil again.
Reduce to low heat and simmer for about 15 to 20 minutes to allow flavors to combine.
Allow guests to serve themselves and provide additional garnishes for topping.
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