INGREDIENTS
3
cut into 4-inch chunks 1 1/2 pounds boneless, skinless chicken thighs, boneless skinless
1 cup
Cilantro, fresh
2
Garlic cloves, medium
1 28 ounce can
Hominy
1
Jalapeno
1 cup
Red cabbage
1
Sweet onion
1 lb
Tomatillos husks removed
1 14 ounce can
Tomatoes, fire-roasted
1
Chipotle en adobo
2 1/2 cups
Vegetable stock, low sodium
1 tbsp
Chile powder, ground
4
Tabelspoons extra-virgin olive oil
1/2 tbsp
Cumin, ground
2
Poblano chiles stemmed and seeds removed, finely chopped, about 1 cup
1
Tortilla chips
1 cup
Crema or sour cream
8 oz
Feta or cotija cheese