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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
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I made this during a rare AZ cold snap. Warms you right up! The original recipe (published in the AZ Republic) calls for 6-7 chicken thighs. I don't like dark meat, so I made it with breasts. It's even better the second day! Ingredients:
3 skinless chicken breasts, bone in |
1/2 large onion, chopped fine |
4 garlic cloves, minced |
1 (29 ounce) can hominy, drained (not mexican style) |
3 teaspoons mild new mexico chile powder |
1/2 teaspoon oregano |
1/2 teaspoon basil |
1 bunch fresh cilantro, leaves & stems chopped |
1 (8 ounce) can cream of mushroom soup |
salt & pepper |
Directions:
1. In a pot with 4 quarts of water, add chicken, onion and garlic. Bring to a boil and cook for 1 to 1 1/2 hours until chicken is tender.
2. Remove chicken and shred. Return to pot with all other ingredients. (Reserve some cilantro to use as garnish before serving). Add salt & pepper to taste. Simmer for another 1-2 hours.
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