Description
A traditional Mexican soup with tender chicken, hominy, and a rich red chili broth. Perfect for a comforting meal.
Ingredients
Scale
- 2 lbs chicken thighs, bone-in
- 4 cups chicken broth
- 1 can (25 oz) hominy, drained
- 3 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp oregano
- 1 tsp cumin
- Salt to taste
- Lime wedges, radishes, cabbage, and cilantro for serving
Instructions
- Simmer chicken in broth until cooked. Remove, shred, and set aside.
- Toast dried chilies in a dry pan, then soak in hot water for 10 minutes.
- Blend softened chilies, onion, garlic, oregano, and cumin into a smooth sauce.
- Strain the sauce into the pot with broth. Add hominy and shredded chicken.
- Simmer for 20 minutes. Adjust salt.
- Serve with lime, radishes, cabbage, and cilantro.
Notes
- Use kitchen gloves when handling chilies.
- For extra heat, add a chipotle pepper.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg
