I made this with the green enchillada sauce I posted yesterday. I got a similar recipe from a friend which used pork, but I didn't have pork, so I went looking for a recipe that used chicken, then combined bits and pieces of several recipes until I had something I could make.
For this, I used:
2 lbs chicken legs (you could use whatever parts you have)
1 can green chilis
2 cans (or 3-4 c. cooked) white beans (I used 1 of navy beans and 1 great northern)
16 oz green enchillada sauce
3 c. chopped green tomatoes
1 can yellow hominy
In a large pot, add the chicken and enough water to cover
Cook until chicken is tender and falling off the bone
add remaining ingredients and cook about 10 mins until tomatoes are soft
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