Prep time: About 30 minutes
Cooking time: About 2 hours
Makes: 8 servings
- 1 lb. chicken parts (thighs, breast, legs)
- 2 lb. pork shoulder, with bones
- 1/2 t. salt
- 2 oz. dried guajillo chiles (about 5 - 6)
- 2 white onions, peeled.
- 1 28 oz. can of hominy, drained
- Boil 5 pints of water in a soup kettle.
- Add chicken parts, pork, salt and 1 onion, cut into quarters. Simmer 1 hour.
- Remove chicken and let it cool. Add hominy to the broth and simmer the pork another hour.
- When the chicken is cool enough to handle, pull the meat apart with two forks. Discard skin and bones.
- Pull stems off chiles. Split open and remove seeds. Put chiles in a pan. Pour in boiling water to cover. Let soak 30 minutes.
- Remove softened chiles and put in blender along with one peeled onion (chopped) and 1/2 cup soaking water. Puree.
- If needed, add more the chile-soaking water to the blender to make a pourable sauce.
- Take pork out of broth. Pull meat apart with 2 forks. Discard fat and bones.
- Put chicken and pork back into broth along with chile sauce. Heat 5 minutes.
- Serve into separate bowls, with stirring, to get hominy, meat and broth into each bowl.
- Provide side dishes of condiments for individuals to add to their bowls:
cubed avocado, sliced radishes and sliced limes. (Greek yogurt is also good).
- Serve with heated tortillas. I like to broil flour tortillas until they turn light brown.
If you want more spice in your soup, add 1 - 2 T. of chile-soaking water to each serving.
Based on a recipe from Sunset magazine.
Up a Level Return to Home Page