6 DLM Chicken Thighs, skin on, bone-in
3 Tbsp DLM Extra-Virgin Olive Oil, divided
1 small onion, minced
4 cloves garlic, minced
1 tsp DLM Dried Oregano
1 tsp DLM Cumin
1 tsp DLM Coriander
(1) 14.5-oz can fire roasted tomatoes
½ cup green chiles, diced
2 Tbsp chipotle chiles in adobo sauce, chopped
3 cups chicken stock
3 bay leaves
1 can white hominy, drained
Salt and pepper to taste
Fresh cilantro, sliced radish, lime, crumbled cotija cheese
Season chicken thighs with salt and pepper. In a Dutch oven, heat 2 Tbsp oil and brown the chicken. Remove when golden brown and set aside.
Sauté the onion in the additional olive oil until translucent, then add the minced garlic, dried oregano, cumin, and crushed coriander. Sauté until the garlic and spices become fragrant.
Add the tomatoes, green chiles, and chipotles in adobo. Stir in the stock, bay leaves, and the browned chicken. Put lid on and let simmer over low heat, about 40 minutes. Add the hominy and let simmer for another 15 minutes. Remove the chicken, and when cool enough to handle carefully remove the meat from the bone. Return the picked meat to the pot and season to taste with salt and pepper. See garnish ideas listed above.