Posole Verde with Chicken
This was easy enough. I poached some chicken thighs in stock and then set them aside to cool. I found a pint jar of tomatillo salsa and added that to the broth, a quart jar of hominy, plenty of garlic, cumin, salt and pepper, and finally, the chicken , shredded. Thicken, as needed, with a slurry of masa in water.
Some corn tortillas, cooked on the griddle and then torn into pieces and fried, made a nice side. Toss them with salt and a grind or two of mixed dried peppers while warm.