Based this recipe off an India “Tandori” style recipe but with an American Southwest flavor

• 2 lb tub of Plain Yogurt
• 1 pkg McCormick “Hot” Taco Seasoning
• 1 pkg McCormick “Regular Taco Seasoning
• 4 oz Can diced Hatch Green Chiles “mild”
• 3 Tbl Lime Juice
• 8 oz of ground Chorizo
• 4 Green Onions (discard the white “root” portion and finely chop the green stems)
• 1 Can Yellow Hominy
• 3 Lbs of Boneless/Skinless Chicken Thighs

Step 1: Mix the Yogurt, Taco packages, Hatch Chiles, Lime Juice, Chorizo (crumbled but not cooked), green onions and 1 cup of the Hominy (reserve the rest for step 3 below) in a large bowl.  Once blended well add the Chicken thighs.

Cover and refrigerate to marinade for 24 Hours

Remove the Chick Thighs and place on a tin foil wrapped broiler pan and place under the broiler for 10 Minutes then reduce the temperature to 350 for another 10 minutes

Step 2: Pour the marinating liquid into a Sauce pan with 1 C. Chicken Broth over Medium-High heat bring to a boil and then reduce heat to medium allow to reduce

Step 3: In a frying pan place 3 Tablespoons of vegetable oil. To this heated oil add the remaining Yellow Hominy. Fry until it starts to turn crispy and it will begin to sound like popcorn popping

Serving Suggestion:

• Place Chicken over a bed of “Spanish/Mexican” Style Rice.
• Pour the reduced sauce over the chicken
• Garnish with the crispy Hominy, Crushed Fritos Corn chips and Avocado. Serve with heated flour tortillas