I made this last week and shared it with my neighbor, Jan. She loved it and wanted to know what it’s called. I didn’t have a name for it, but I do now, in honor of her beautiful, noble collie who died yesterday. He has a fancy name, but as often happens with silly nicknames, his stuck. His mama cooked for him every night, so tonight I’m cooking for her. We will lift a glass to our dear Dufus.
3-4 plump chicken breasts
a large can of hominy (15 oz)
1 can tomatillos
frozen roasted corn
1 potato, peeled and chopped into 1″ chunks
3-4 cloves chopped garlic
cumin, adobo, salt, pepper, (optional) small can of green peppers or jalapenos
Heat up 1-2 teaspoons of olive oil in a skillet and brown the chicken breasts, coating them with cumin and adobo powder. Set aside to cool.
Drain and rinse the can of tomatillos. Warm up a little more olive oil, scrape the bits of browned chicken up, and gently sautee the chopped garlic cloves until fragrant. Be careful not to burn them. Keep the heat low and add the tomatillos, smashing them carefully with the flat end of a spoon or spatula. Get the tomatillos nice and garlicky. Add some salt to taste.
When the chicken breasts are cool enough, shred them with two forks. They won’t be all the way cooked, but they should be firm enough to shred.
Open and rinse the can of hominy. Drain and add to the crock pot. Add the potato, 1/2 to 3/4 cup of frozen roasted corn, the chicken and the tomatillos and garlic mixture to the crock pot. Pour about 1-2 cups of chicken broth over everything and mix well. Make sure the potatoes are in liquid.
Cook on low for about 3 hours. Mix in some sour cream before serving for an extra creamy kick.
This would work well with leftover turkey for a Southwestern style option. Bon appetit!