1½ to 2pounds bone-in, skin-on chicken thighs or legs
Kosher salt and black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 garlic cloves, smashed
1 red or yellow onion, thinly sliced
1 pound tomatillos, husks removed, chopped
1 jalapeño, thinly sliced, seeds removed if you like
3 1/2 cups chicken stock
1(15-ounce) can hominy, chickpeas or other beans, rinsed and drained (or use 2 cups cooked rice)
1/4 red cabbage, thinly sliced
1 avocado, thinly sliced
2 tablespoons fresh lime juice
1½ cups cilantro, tender leaves and stems
In a large Dutch oven heat oil.
Season chick en with salt and pepper on all sides. Add to pot, skin side down and cook with out disturbing, until skin is a dark golden brown, 8 to 10 minutes.
Flip chicken to cook on the other side for another 5 minutes.
Transfer chicken to a cutting board. Cook garlic, and 1/2 the sliced onion in the chicken drippings. Add salt, pepper, cumin, and chile powder and sauteé until onion is translucent, about 5 minutes. Add tomatillos and 1/2 the jalapeño. Add chicken stock and bring to a simmer.
Reduce heat to medium and add chicken thighs back in and simmer, uncovered for 30 minutes or until tomatillos are tender and soupy.
Add beans, hominy or rice and continue to cook until the sauce has thickened. About 20 more minutes
Prep your toppings. Sliced avocado, cabbage, 1/2 onion, and 1/2 jalapeño.