Season the chicken with salt and pepper on both sides and set aside.
In a large skillet or pan, apply medium-high heat and add 2 tablespoons of oil. Add the chicken and cook for about 8 to 10 minutes on each side. Turn to cook the other side, remove from heat and set aside to cool completely. Shred the meat using a fork when it has cooled completely, transfer to a bowl and set aside.
In the same skillet or pan, add the remaining oil and apply medium-high heat. Sauté the onion and garlic for about 3 to 4 minutes or until the vegetables are soft and fragrant. Return the shredded meat into the skillet together with the stock, herbs and chili powder and cover the skillet with lead. Reduce to low heat and cook for about an hour, or until the meat is thoroughly cooked and fork tender.
Stir in the soaked hominy, cover with lid and cook until tender. Season with chili powder, salt and pepper if needed, and stir until well combined. Remove from heat and transfer into individual serving bowls.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.