Image credit to: Boston Organics - Beth Harris
Heat stock in large pot to gentle simmr. Add chicken and allow to cook gently until cooked through, about 20 mins. Remove chicken from stock and allow to cool. Shred chicken.
Meanwhile place tomatillos, onion, pepper, garlic, oregano, cilantro in food processor and pulse a few times. After chicken cooks add 1 cup chicken cooking liquid to pot and pulse again. Mixture should remain slightly chunkly.
Heat oil in large skillet and add vegetable mixture. Cook over moderate heat until it turns a deep green about 10-15 minutes.
Add vegetable mixture to stock, add hominy. Bring to simmer over moderate heat. Add shredded chicken, season to taste with salt and pepper. Add water or stock as neede for desired thickness.
Serve, allowing people to garnish as desired.
Makes 4 servings.