i love making a large pot so i can have it over and over. the flavor only gets richer.
the recipe calls for chicken, but you can use pork or i make mine vegetarian (or "pozostrone" as someone has called it. lol). adding those extra veggies takes from the authenticity of it, but what the hell, let's get the fiber flowin.
*Note: You can downsize the amount of ingredients if you want to make a smaller pot. If you want, you can also make it more juicy or more thick, depending on how much broth you put in.
- 1 large can of hominy
- 7 chicken breasts (boneless, skinless for less fat) OR a medley of your favorite vegetables
- 10+ California Chilis (dried)
- 7+ garlic cloves (I like putting in a lot!)
- Large pot of chicken (or vegetarian) broth
- Salt (to taste)
*Note: You can prepare this the day before, or if you want to make a lot at once, it freezes well. I would make more than you need, in case you find that you need more while making the soup.
- Cut off the stem and de-seed the dried California chilis
- Bring a lot pot of water to boil
- Boil chilis until soft; don’t leave them too long or else they get diluted
- Blend the soft chilis and garlic cloves together, until smooth; use some of the boiled chili water if needed
- It should turn out sort of thick and pasty
- Rinse the hominy
- Cube chicken
- for vegetarian version, i use carrots, zucchini, mushrooms (and whatever else i have in the fridge) instead of chicken.
- I put about 3 heaping mounds of the puree into the broth to create a rich red color
- Since the california chilis are not spicy, you can put in a lot and not worry about spice level
Cabbage – thinly sliced
Radish – chopped
Onion – diced
Cilantro – chopped into small pieces
Avocado – small pieces (optional)