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Categories:Viewed: 21 - Published at: 6 years ago
Ingredients
- 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
- GARNISH
- chopped onion
- chopped cilantro
- lemon wedge
Method
- 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.
