1 (28oz) can of tomatillos

2 (14oz) cans of chicken broth

1 medium onion, chopped

1 cup coarsely chopped fresh cilantro

2 garlic cloves

2 Tsp salt

1 Tsp black pepper

1 Tsp oregano

1 Tsp cumin

4 cups shredded chicken

2 (15oz) cans of hominy, rinsed

Garnish with avocado, radishes, and lime wedges

Combine the tomatillos, 1 cup of the broth, the onion, the cilantro, and the spices and blend until smooth. (I used an immersion blender, less to clean)

Combine the tomatillo mixture, the remaining chicken broth, the shredded chicken, and the hominy in a slow cooker on low for 4 hours.

Ladle into bowls, garnish with the avocado, lime and radishes and more cilantro if desired.

Pretty quick and easy canned slow cooker meal for the weekend!

  • JohnnyEnzyme@piefed.socialEnglish
    4·
    2 days ago

    Side note:
    Anyone know where to get fresh, tasty cilantro / coriander leaves in Big-City USA?

    Like, even from my local Farmers Market it’s just ‘not like it was.’

    Altho, hmm… maybe I’ve just lost too many tastebuds to CV19 infecctions over the years? (or however that works)

    • arcterus@piefed.blahaj.zoneEnglish
      4·
      2 days ago

      Depending on how much space you have and how dedicated you are to cilantro, you could grow some from seeds? Can’t really get more fresh than that.

      • JohnnyEnzyme@piefed.socialEnglish
        3·
        2 days ago

        Yup!
        Indeed, I was thinking about that, couple of years ago, but in terms of actual practice, cilantro seems to commonly require a grow-lamp and a fairly specialised-setup.

        Otherwise I would have long-ago included it in my little windowsill herb garden.