Yield: approximately 2 quarts
3 tbsp Extra Virgin Olive Oil
1 pound Skinless Boneless Chicken Thighs
2 cups Chopped Onion (1 large or 2 small onions)
3 large Cloves Garlic, chopped
1 tbsp Cocoa Powder
1 tsp Ground Cinnamon
16 oz. can Chicken Stock (2 cups)
14 oz can Crushed Tomatillos
14.5 oz can Diced Tomatoes
1 large Turnip, diced (approx. 2 ½ cups)
7 oz can diced Hot Green Chilies (or mild if you prefer)
4 Corn Tortillas, chopped into thin strips.
15 oz can Black Eyed Peas
29 oz can Mexican-style Hominy
Salt and pepper to taste.
In a large stockpot or dutch oven, over medium high heat brown the chicken thighs in 1 tablespoon of olive oil, approximately 3 to 4 minutes per side. Do not crowd the pan; sauté the thighs in three batches if necessary. Set the chicken aside. Drain the fat from the pan.
Next sauté the onions in 2 tablespoons of olive oil until translucent, approximately eight to ten minutes. Add the chopped garlic and continue to sauté another minute or two, until the garlic begins to give off its perfume. (This is a good time to stir in a bit of salt to season the onions, perhaps a teaspoon or two.)
Next, add the cocoa powder and cinnamon and sauté for approximately thirty seconds. Add the tomatillios, the tomatoes, the chilies, and the broth. When the mixture has reached boiling point, add the browned chicken, the turnips, and the chopped corn tortillas. Simmer over low heat, stirring occasionally, for approximately 45 minutes to 1 hour, or until the turnips are cooked and the tortillas have dissolved. Salt and pepper to taste. (I used approximately 2 to 4 teaspoons of salt and four turns of the pepper mill (2 teaspoons.))
Last, add the hominy and the black eyed peas. Continue to simmer, stirring occasionally until the beans and the hominy have heated through.
Serve with Cornmeal Saltines.