Amanda Starley - New Jersey
Ingredients
1 Pound Boneless, skinless chicken breast (diced)
1 teaspoon dried thyme
2 Tablespoons vegetable oil
1 large white onion (diced)
1 jalapeno pepper (diced) with or without seeds depending on your spice level
2 garlic cloves (diced)
4 4.5 oz cans whole green chiles (drained)
1 cup fresh cilantro
4 cups chicken broth
2 15 oz can hominy (drained)
salt and pepper to taste
1 avocado
1 cup tortilla chips
Instructions
Season the chicken with 1/2 teaspoon thyme and salt and pepper to taste, set aside. Heat the oil in a large saucepan over medium heat. Add onion, garlic and jalapeno and cook until soft. Scoop it into a blender and add the cilantro, remaining thyme and chiles. Return to saucepan over medium heat, stirring, until the sauce thickens (approx. 5 minutes). Add broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender (approx. 10 minutes).
Serving
Garnish with avocado and tortilla chips.
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