2 tablespoons oil
1 to 1 1/2 lbs chicken tenders or breast fillets
1 quart chicken stock
40 ounces hatch green chilies (not green chili sauce)
2 cans hominy
3 tablespoons cumin
Garlic to taste
2 teaspoon thyme
Salt, black pepper and red pepper to taste
1 bunch of cilantro (optional)
Dice onions, add oil to heavy pot and sweat onions. Add the garlic. Add chicken stock and boil chicken till cooked through. Using forks, shred the chicken.
Add the green chilies. Add one or two cups of water as necessary. Add spices and hominy, drained.
Bring to slow boil, reduce heat and simmer for 45 minutes.
For a little different zing add a jar of tomatillo sauce, lime, jalapenos and or different hot seasonings to taste. Serve with your favorite grated cheese sprinkled on top to take the edge off the heat. Green chilies will be hotter or milder depending on season.
If you substitute beef and or pork, simmer until meat falls apart. Four to five hours.