Ingredients
Units
Scale
- 2 1/2 lbs. chicken thighs and legs
- 2 Tbsp olive oil
- 1 white onion, peeled and quartered
- 4 cups low-sodium chicken broth
- 3 dried guajillo chiles, stem and seeds removed
- 1 dried ancho chile, stem and seeds removed
- 1 fresh jalapeño chile, stem and seeds removed
- 3 cloves garlic, peeled
- 1 teaspoon dried oregano
- 1/3 cup fresh cilantro
- 1/2 teaspoon cumin seeds
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 1 can (29 ounces) hominy, drained
Garnishes: lime wedges, sliced radishes, chopped cilantro, tostadas, or tortilla chips
Instructions
- Heat 1 tablespoon of oil over medium-high heat in a Dutch oven or large pot. Salt and pepper the chicken before adding it to the pot, skin-side down. Cook 8 minutes, flipping once, to brown.
- Add 2 onion quarters, chicken broth, and 3 cups of water. Bring to a boil. Reduce the heat and let simmer uncovered for 20 minutes. Remove the chicken to a plate and keep warm. Strain the broth and return it to the same pot.
- While the chicken is cooking, make the pepper paste: heat a skillet over medium-high heat. Once it is hot, add the dried ancho and guajillo peppers. Cook for 2 minutes, turning to blister on each side. Remove the peppers to a bowl and add hot water to fully submerge them. Let them soak for 10 minutes.
- In the same skillet, add 1 tablespoon of oil and 1 onion quarter, jalapeno, and garlic. Saute for 8-ish minutes over medium-high heat until everything starts to brown. Transfer the items to a blender.
- Add the soaked chiles to the blender, plus ½ cup of the soaking liquid. Add oregano, cilantro, cumin, lime juice, and salt. Blitz it all together until smooth.
- Pour the pepper paste into the same skillet and simmer over medium heat for 10 minutes. The mixture will thicken and get darker.
- Now, strip the chicken of the skin and bones. Chop the meat into bite-size pieces and add back to the broth. Pour in the pepper paste (all of it) and hominy. Simmer for 15 minutes or until heated through.
- Dice the remaining onion quarter and add it to the garnishes that are served with the soup.