- 1 Whole chicken
- 5 Garlic cloves
- 3 White Onions
- New Mexican Chili Pods
- Jalapeno's or Fresno Peppers
- Boil chicken with 2 cloves of garlic and one whole onion quartered. I typically boil my chicken for about an hour.
- While chicken is boiling, soak the new Mexican chile pods in water.
- Once your chicken is done, remove from the liquid and let the chicken cool.
- Remove stems and if possible seeds from the new Mexican chile pods.
- Boil the chile’s in a large pot of water until tender (about 45 – 60 minutes). I like to add garlic cloves and more quartered onion to this pot. Once the chile’s are soft strain them and save the liquid. Put your chile’s into a blender and add the liquid as needed. You don’t want the sauce too thick.
- Shred the chicken return to the chicken stock, add your chile puree, chop up onion and garlic and add it to the pot. Add your hominy to the pot and let cook for several hours, adding more liquid as needed.
- Continue to taste the soup as you cook, sometimes you need to add in salt or even a tsp. of chicken bouillon to enhance the flavor.
- Once the soup is to your liking, serve with radish, cilantro, peppers, lime, cabbage and tostada’s. You can also add in shredded cheese and avocado if you’d like.
- *Tip – Before you add the hominy into the soup, you can fry it in a pan with a tsp. of olive oil. Doing this just helps the hominy not fall apart in the soup.
This article adapted from this site