Place 1 medium onion, sliced ⅓ cup water 2 chicken breast halves, skin removed in a skillet (onions should be on the bottom). Bring to gentle simmer, let cook covered until chicken is cooked through, 30 minutes or so. If necessary, add water as it cooks. Remove from pan when done; let cool and shred…
The improbable combination of Tex-Mex enchilada flavors and hominy are a big hit in our home. It’s delicious over rice or with some tortillas on the side!