Start by adding your whole chicken to a large pot and cover with water. Add half and onion and some salt. Let come to a boil. Once to a boil, skim off the foam. Turn down to simmer and simmer for an hour. Once done, strain the broth to another pot or bowl and add the broth back to the pot. Shred all the chicken when it is cooked down enough for you to touch.
Add your cleaned/washed tomatillos, jalapeños and garlic cloves to a pot of water. Bring to a boil. Turn down to a light boil and cook the tomatillos until they turn from bright green to a darker change in color. Once the tomatillos are done drain everything (save a little of the water about 1/4 to 1/2 cup of the water). Add the tomatillos, garlic cloves, jalapeños (you can start with 2 and add more afterwards to control the heat), 1/4 of the white onion, and salt (this will be to your tasting). Blend well. Taste to see if you need to add more salt, if not it’s good to go.
Heat up a pan with a little oil. Add your sauce to the pan and let it simmer for about 10 minutes.
Once your chicken is shredded, add it back to the pot of the broth. Then add your drained can of hominy. Now add your sauce and gently stir. Add a handful of washed fresh cilantro. Stir gently again. Let simmer for 20 minutes. DONE and ready to eat!
Garnish with whatever toppings of your choice and enjoy!
