- 1 tsp. olive oil (we used extra-virgin olive oil)
- 1 lb. boneless chicken breasts and thighs, cubed (we cut ours into 1-inch cubes)
- 3 Tbsp. ancho chile powder, divided
- Salt and pepper to taste (we used Kosher salt and freshly ground black pepper)
- 1 yellow onion, chopped
- 2 jalapeños chopped
- 3 cloves garlic, chopped
- 8 cups chicken broth (we used reduced-sodium chicken broth)
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tsp. ground cumin
- 1 (25-ounce) can hominy (we used Juanita’s Mexican Style Hominy)
- 2 Tbsp. ancho paste
- 5 dried anchos*
- 1 Tbsp. olive oil (we used extra-virgin olive oil)
- ¼ cup chopped yellow onions
- 1 clove garlic, chopped
- Salt to taste (we used table salt)
- 3 ounces tomato paste
- Lime wedges, for serving
- Cotija cheese**, cilantro and sliced roasted jalapeños (we took out the ribs and seeds before roasting) *** for garnish
- Start off by making the ancho paste:
- Take a large skillet out and set the heat to medium, adding the anchos in afterwards. Cook the peppers for a few minutes on each side or until they become fragrant (our peppers puffed up while toasting). Place the anchos in a large bowl and top with boiling water (we actually just put our peppers in the saucepan with the boiling water and turned off the heat). Cover the bowl (or saucepan in our case) and let them sit for roughly 20 minutes to soften.
- Take the anchos out of the water. Remove the stems and then slice them open so you can get all the seeds out. Place the stemmed and seeded peppers in a food processor and puree them afterwards.
- Take a skillet out (we used the same one the anchos got toasted in) and pour the tablespoon of olive oil in, setting the heat to medium. Once the oil’s hot, add in the ¼ cup of onions, stirring constantly for 3 to 4 minutes or until softened.
- Add the chopped clove of garlic into the skillet, continuing to cook for one additional minute, stirring occasionally (we kept stirring constantly). Take the skillet off the heat and add the onions and garlic to the food processor, add in a pinch of salt as well and puree until a thick paste forms.
- Take a large pot out and pour the teaspoon of olive oil in, setting the heat to medium.
- Season the cubed chicken with 1 teaspoon of the ancho chile powder as well as salt and pepper. Sear the chicken for a few minutes until they get browned.
- Add the onions and pepper into the pot, cooking for 5 minutes, stirring frequently. Add the garlic in and stir constantly for 1 minute.
- Add in the following ingredients, stirring to combine: broth, bay leaf, thyme, cumin, remaining chile powder, hominy, ancho paste and tomato paste. Turn the heat down to low and let the soup simmer for 30 minutes or longer (30 minutes did it for us).
- Serve in bowl with lime juice squeezed over the top and add the garnishes on afterwards.
*Ancho chile peppers are actually just dried poblanos. If you’ve never seen one before, this is what they look:
**We got our Cotija cheese to break apart by using a fork as seen here:
***We roasted our jalapeños at 400 degrees for roughly 26 minutes but honestly, leaving the jalapeño raw might be just as good since they’d add a nice crunch to the dish which is missing otherwise.
Overall this was a great dish but for ourselves, we prefer Bush’s hominy over this brand. The soup tastes good before even adding the lime juice but afterwards it adds a nice touch of acidity and brightness to the soup ! Surprisingly, this was not a spicy dish and our 2 jalapeños (which we left the ribs and seeds in) that we chopped up were both 4 ¼-inches long !
We know that plating is not our strong point….yet ! But this is tasty and we’ll be making it many more times in the future.
We got this recipe from Chile Pepper magazine.
We weren’t paid in any form to promote Juanita’s, Bush’s, or Chile Pepper magazine.
Take care everybody !