Hominy & Jalepeno Chicken Soup, from the January/February 2013 issue of EveryDay with Rachel Ray Magazine.
I pulled this recipe from Rachel Ray’s Magazine as noted above. When I was flipping through this issues, this recipe popped at me. It sort of reminded of a combination of menudo and pozole, both popular mexican soups that I love. I was pleasantly surprised by this soup.
I’m completely biased when it comes to trying mexican recipes I find online or in magazines. Sometimes I can’t help but feel like no one can make the dishes as well as my mom, nana or aunt. But this soup was good, and don’t be scared of the jalepenos! It wasn’t spicy. If I was to make this soup again, I would just change one thing – I would take the skin off the chicken before cooking it.
2 TBS of olive oil
3 lbs of chicken thighs, bone in
1 onion, chopped
2 jalepeno chiles, stemmed seeded and thinly sliced
1 clove of garlic, smashed and peeled
1 tbsp of chile powder
1 1/2 cups of chicken broth
1 cup of canned hominy, drained
1 small bunch of cilantro, stems discarded
1. In a large pot, or dutch oven, heat the olive oil over high heat. Season the chicken pieces salt and pepper. Working in batches if necessary, add the chicken pieces to the pot in a single layer. Cook, turning once, until browned on both sides about 8 minutes. Transfer to a plate.
2. Lower the heat to medium and discard all but 1 tbsp. of fat from the pot. Add the onion, half of the jalepenos and the garlic. Cook, stirring occasionally, until softened, about 5 minutes. Add the chili poweder, then stir in the chicken broth, scraping up any browned bits from the bottom of the pan.
3. Return the chicken and any accumulated juices to the pot. Add the hominy and enough water to just cover (about 2 cups). Bring to a simmer over medium low heat, cover and cook for 40 minutes. Remove the chicken pieces and let cool slightly. Shred the meat and return it to the pot. (discard the skin and bones)
4. Ladle the soup into bowls and top with the remaining jalepenos and the cilantro. Serve with the lime wedges, sour cream and an extra sprinlling of coarse salt and pepper.