Prep 30 mins
Cook 3 hrs
I got this years ago from some students. It is so flavorful! Great for cold winter nights. You can use a whole chicken, or bone-in chicken breasts. I also use a whole package of the dried chilies.
- 3 -4 whole chicken breasts (skinned, if desired)
- 1 onion, cut in large chunks
- 32 ounces white hominy
- 6 -8 dried New Mexico chiles (or as many as you like)
- 10 garlic cloves
- 1 tablespoon oregano
- salt and pepper
- chopped onion
- chopped cilantro
- lemon wedge
- Put chicken and chunked onion in large stockpot.
- Cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours).
- Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.
- Add hominy to stockpot and keep at a low simmer.
- Fill a saucepan with water 1/2 full.
- Remove stems and seeds from dried chilies.
- Add chilies and garlic cloves to saucepan, along with oregano. Season to taste with salt and pepper.
- Boil for 15 minutes.
- Let cool!
- Blend chilies and garlic in blender or food processor until it is all liquid.
- Add blended chilies to chicken in stockpot.
- Stir and boil 10 minutes together.
- Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.
I definitely enjoyed this. Very simple flavors and not hard to make at all.
I used skin on bone in breasts but mine only took just a bit over 1 hour. However, I know that times are not written in stone. And all chicken breasts are NOT the same size. The cook just needs to check and I know that. So I took the chicken out, cooled a bit and shred.
2 notes. I used scallions chopped fine vs a white onion for the garnish, but mostly the white bits. I just liked the flavor more. But I did try it both ways. However, that is personal preference. I did like the crunchy flavor on top as a texture difference.
The other note. The amounts of the water. Now I was fine figuring it out myself. But a beginner cook may not realize that. I used a wide oval pot so that can vary the amount vs a stock pot type of utensil. The same with the water used with the peppers and garlic. It just needs to have an amount I think.
Also, you may want to give a rough estimate of the amount of chilies. I used about 9 and it wasn't too spicy for me.
But back to the flavor. Excellent, tasty, very good and comforting. Cilantro and lemon really compliment the dish.
I will make again. Very simple, fresh flavors and just a good soup. A definite soup worth making.
Made for Soup Fest 2011 Tag game
Oh, we loved this one! Today has been crazy with hail, wind and snow. I started this soup before going to get DD from preschool and within minutes of getting home & out of the snow, DS-18 & I were enjoying this spicy, hot, chickeny soup! Loved it! I used 8 chile de arbol peppers and after the first taste-test I thought it was plenty spicy, but after letting it simmer longer, the spice mellowed out a bit and I think we could have gotten away with even more chilies. The lemon and cilantro were perfect compliments to the soup and we loved the raw onion. Previously only using raw onions on chili, this was a nice change and we liked the texture it added to the soup. Thanks for sharing, Charmie! Made & enjoyed for the Topic of the Month forum's Soup-Fest 2011 tag game.