Chicken and Hominy Stew with Red Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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chicken soup Ingredients:
1/4 cup garlic |
12 cups water |
4 cups low sodium chicken broth |
4 pounds boiled chicken breast |
1 teaspoon dried oregano (preferably mexican), crumbled |
2 oz chili powder |
1 1/2 cups hot water |
1/4 large white onion |
60 ounce white hominy |
1 teaspoon salt |
accompaniments |
1 diced avocado |
1 cup cabbage |
1 chopped white onion |
1 diced radishes |
1 tablespoon lime juice |
1 tablespoon dried oregano |
1 tablespoon dried hot red pepper flakes |
1 corn tortillas, chips |
Directions:
1. Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer chicken , uncovered, until tender, about 1 1/2 hours.
2. While chicken is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.
3. Transfer chicken with tongs to a cutting board and reserve broth mixture. Shred chicken, using 2 forks, and discard bones. Rinse and drain hominy. Return chicken to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.
4. Serve pozole with tortilla strips and bowls of accompaniments.
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