Smoky Mexican Chicken Stew

• 1 lb fresh tomatillos, husks removed or 3 (11 ounce) cans tomatillos, drained
• 1 tablespoon olive oil
• 1 12 cups diced onions
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 (32 ounce) containerplus 1 can reduced-sodium chicken broth (14-oz.)
• 1 (29 ounce) can hominy, drained, rinsed
• 1 (28 ounce) can diced tomatoes
• 2 chipotle chiles in adobo, minced (about 1 tablespoon)
• 1 lb chopped cooked chicken breast half
• 2 tablespoons chopped cilantro

1. Bring medium saucepan filled with water to a boil.
2. Add tomatillos; boil 5 minutes or until soft.
3. Drain.
4. (If using canned tomatillos, eliminate this cooking step.)
5. Puree tomatillos in blender until smooth.
6. Heat oil in large pot over medium heat until hot.
7. Cook and stir onion 5 minutes or until soft.
8. Add garlic; cook 30 seconds or until fragrant.
9. Add cumin and oregano; cook 20 seconds.
10. Add pureed tomatillos, broth, hominy, tomatoes and chiles.
11. Bring to a boil; reduce heat to medium-low to low.
12. Simmer, uncovered, 30 minutes or until thick.
13. Stir in chicken; simmer 2 to 3 minutes or until chicken is heated through.
14. Sprinkle with cilantro.
15. TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket.
16. Remove seeds for less heat.
17. Refrigerate remaining chiles for about 1 week.

fresh tomatillos, olive oil, onions, garlic, ground cumin, oregano, chicken broth, hominy, tomatoes, chiles, chicken, cilantro

Taken from www.food.com/recipe/smoky-mexican-chicken-stew-353568 (may not work)