Braised Chicken Thighs With Tomatillos

Could canned tomatillos be used where fresh not available? Would it change the taste substantially?

Simple and scrumptious. I didn't have to sub anything thanks to the fresh tomatillos from the local produce stand. I know it's supposed to serve four, but these two hungry guys in their 60's ate the whole thing.

This will take more than an hour. IMHO.

Really delicious, I would use a cup less broth to get a thicker sauce, and I might even remove the chicken after they cooked with the tomatillos and the jalapeños for the requisite 30 minutes and use my blender stick to blend it all up before returning the chicken along with the hominy

Yes! Plus if anyone wants fresh jalapeno mild not hot look for straight stems. Not curled. From across the TJ border in San Diego. Way I was taught about flavor not heat.

I grow tomatillos every summer and freeze some of the huge excess that fills my fridge by fall. I simply pull off the husks, rinse them, and freeze them whole (raw) in bags. They seed themselves each year, so they're absolutely free after the first year. In fact, they've become a weed. Even my little chihuahua has become adept at and fond of eating them right off the plant. I cut way down on the stock to make the dish less like soup and more like a stew.

Loved it. But I had a better idea. Before I served it, I pulled the chicken out of the pot, and took the meat off the bone (it fell off easily), chopped it roughly and put it back. Easier to eat. I can't wait to eat the leftovers tomorrow.

I found this rather bland after following the recipe through Step 4. So I added 1 teaspoon each ground cumin & coriander and some fresh chopped cilantro. I took the meat off the bones and reserved it; threw the bones into the sauce and simmered the lot for 10 minutes. I added the meat back in for the final 20 minutes of cooking. Delicious!

Our whole family loved this - Mexican-inspired comfort food. Def use the hominy if you can. I subbed boneless/skinless thighs (it’s what was on-hand), cooked for 4 mins less in the searing stage, and the meat was tender & amazing (& easier for the kids). Will make again (and again). Would be great for breakfast w/tortillas & eggs!

When the recipe indicates for four I know it's for two. Let's enjoy!

I loved the authentic flavors in this dish! But it’s a lot of work for what turns out to be two and a half servings. No leftovers! Next time I will double the amount of chicken. There is plenty of sauce to go around. It was a bit too liquid, actually. I had to remove the chicken and boil down the sauce to get the right consistency. I appreciate getting this much flavor from a dish without cheese, cream, etc.

Tried this tonight, as written. One of the best recipes we have tried from NYT Cooking. The hominy seemed to thicken up the sauce perfectly, and the add - ins were excellent. Ate part of it on little corn tortillas, and tackled the rest with fork and spoon. With shopping and chopping, takes way more than an hour, but worth every minute. A very special recipe...will make again soon.

LOVED THIS! Browned the thighs in a dutch oven & the skins were beautifully crisp.But once they hit the broth they got a bit rubbery-Ended up removing them but it didn't detract from the amazingly subtle, delicious flavors of this soup.I used the hominy-perfect addition & not too starchy. The crunchy radish along with chilies & red onion tossed with plenty of LIME made this dish complete! Added thin sliced avocado & lettuce to 'mimick' posole. DIVINE!!

Radishes definitely. They add a nice crunchy, slightly peppery zing. I've put julienned radishes on tacos and burritos for years. They're great. Don't knock 'em 'till you try 'em.

Easy to assemble, pretty and particularly delicious on a chilly fall day... the crunchy and tart fresh vege combo, contrasts perfectly with the sauce, which in my case turned out more like soup, but no matter. I used legs, and a good hour of simmering was required for the meat to become tender. By that time, the skin had lost its visual appeal, so I removed it. I will be making this one again for sure.