Ingredients

3 chicken thigh bone-in

salt and pepper

2 tbs olive oil

4 poblano peppers

2 green serrano pepper

2 jalapeño peppers

7 tomatillos

½ white onion

5 cloves garlic

2 cup spinach

1 bunch cilantro

1 tbs chicken bouillon

1 tsp cumin

1 tsp oregano

¼ tsp ground cloves

7 cup water

2 25 oz can mexican hominy, drained

2 bay leaves

red cabbage (shredded)

radish

onion

cilantro

avocado

crema

tostadas

lime (juice)

Tools

large pot

air fryer

blender

Directions

Step 1

In a large pot, on medium high heat, sear the chicken thighs in oil, seasoned with salt & pepper, for 3-4 minutes per side. Turn off heat & set aside.

3 chicken thigh bone-in

salt and pepper

2 tbs olive oil

Step 2

Roast the peppers, onion, garlic (leave skins on) & tomatillos in your air fryer at 400 degrees for 10-13 minutes.

4 poblano peppers

2 green serrano pepper

2 jalapeño peppers

½ white onion

5 cloves garlic

7 tomatillos

Step 3

Once cooked, remove the skins, seeds & stems from the poblano peppers. Remove the skins from the garlic.

4 poblano peppers

5 cloves garlic

Step 4

Add all the peppers, garlic onion, tomatillos, spinach, cilantro, seasonings & some of the water to your blender. Blend until smooth.

4 poblano peppers

2 green serrano pepper

2 jalapeño peppers

5 cloves garlic

½ white onion

7 tomatillos

2 cup spinach

1 bunch cilantro

1 tbs chicken bouillon

1 tsp cumin

1 tsp oregano

¼ tsp ground cloves

3 cup water

blender

Step 5

Turn the pot with the chicken back on to medium heat, pour the blended sauce into the pot. Clean out any remaining sauce from the blender with the remaining water. Add in the bay leaves & hominy.