Ingredients:
5 or 6 boneless, skinless chicken thighs,
cut into 1” pieces
1 white onion, chopped
2 cloves garlic, minced
8 oz. can diced green chilies, liquid
included
28 oz. can green enchilada sauce, I prefer the Las Palmas brand
2 cups chicken stock
2 Tbls. dried oregano
1 ½ Tbls. ground cumin
2 – 15 oz. cans golden hominy – rinsed
and drained
Olive Oil
Salt & Pepper to taste
Serve with your choice of garnishes. Jack Cheese, Sour Cream, Cream Cheese, Green Onions, Cilantro and/or Crushed Tortilla Chips. Basically, anything you’d like.
Directions:
Drizzle olive oil directly into the
soup pot you will be using. Fry chicken
in batches, approximately 5 – 6 minutes per batch, in order to not over crowd
the pan. You want the chicken to brown slightly. Season with salt and pepper as you’re
cooking. Remove chicken to a plate and
cook the next batch, until all of the chicken is done and on the plate.
Add the onions and garlic into the
pan. Cook, until the onions start to become
translucent, scraping the browned bits off the bottom of the pan. This is what adds a depth of flavor to the
soup.
Add the green enchilada sauce, chicken
broth, green chilies, oregano and cumin.
Cook until it begins to bubble.
Add the hominy and chicken and simmer
for at least 30 minutes. You can cook
longer, if you’d like. However, be
careful you don’t overcook the chicken.
Serve in bowls with garnish of your choice. I recommend putting a chunk of cream cheese in the bowl and ladling the hot soup on top of it. Stir until the cream cheese melts. Makes the soup very creamy! Then put your garnishes on top.
