So as I’ve told you, I’m tomatillo-tastic right now, garden-wise. When browsing for recipes that use a lot of them, I kept stumbling on posole.
Now, I didn’t have any hominy and I’m trying to avoid too much excess grocery spending. But I thought I could do something with this idea regardless. Barley, which I bought awhile back and have barely touched since, seemed a logical swap.
I turned to this recipe for inspiration. Except I changed the main protein. And the grain. And the method of cooking. Oh well, that’s why it’s inspiration!
1-1.5 pounds chicken, cubed
1 quart chicken stock
1 cup and a little more beer
1 onion, chopped
2-3 cloves garlic, minced
about 15 tomatillos, chopped
1 hot chile or jalapeno, chopped
3/4 cup barley, uncooked
juice of 1 lime
fresh thyme to taste
salt and pepper
Sautee your onion and garlic in a little oil (this step may be unnecessary, but I did it). Do the same with your tomatillos. Deglaze pan with a little beer.
Combine all ingredients, including those you cooked, except cilantro, in crock pot. Season to taste.
Cook on low all day.
When home, adjust seasonings if needed. Sprinkle in cilantro. Serve with crusty bread and (optional) crushed tortilla chips on top.