this recipe fills a large pot and feeds about 8 people.
It's also perfect for a good cruda (hangover).
4 quarts water (might need one more quart later, depending on your taste)
1 whole chicken cut into sections (you can also use 3lbs pork butt or shoulder meat instead of chicken)
2 1/2 lbs tomatillos peeled and cut into halves
1 whole white onion quartered
4 jalapeños sliced in half lengthwise, seeds and veins removed
4 garlic cloves roasted
2 tbsp chicken bouillon
2 tbsp garlic salt
1 1/2 tsp ground oregano
1 tbsp salt
1 large can of Mexican style hominy
1 packed cup of cilantro rinsed and chopped
Once you've started cooking the chicken, in a small pan start roasting the garlic cloves (with skin on) on medium-low heat until they are golden brown and toasted on the outside but soft in the inside when pressed between two fingers.
Remove the chicken from the pot when it's done and set it aside to cool in another bowl.
While the veggies and garlic are simmering in the broth water, prepare the chicken by removing the bones and shredding it into bite-size pieces. This step is optional of course. Some people like leaving the bones in soups, some people don't like to fuss with getting their hands dirty. Bone in, bone out, it's a personal preference.
Hope you enjoy.