10 cloves of garlic, diced.
A tbsp of cumin (right at the end)
Make sure the onions and the garlic have a bit of brown / black on them. We want a nice smokey flavor.
Add a tin of diced fire roasted tomatoes, a can of green Chile (16 ox), some chicken stock and your chicken (breasts or thighs. I prefer thighs). If you want to add potatoes, dice them and add now. Cook it low and slow until the chicken is falling apart. Remove the chicken & pull it. Add whatever combination you want of corn, hominy & beans. Put the chicken back in. Let it cook on low a little bit longer. Add some lime right at the end. Serve with cornbread, guac, cilantro, sour cream & cheese. Yum.
