Ingredients

The following ingredients have 4 Servings
  • 3 large dried ancho chiles (stems removed and deseeded)
  • 2-3 dried guajillo chiles (stems removed and deseeded)
  • 2 cloves garlic (smashed and peeled)
  • 2 tablespoons extra virgin olive oil (divided)
  • ½ medium yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1¼ teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cinnamon
  • 2 pounds boneless skinless chicken breasts
  • 2 whole bay leaves
  • 1 quart chicken stock
  • 1 25-ounce can hominy (with liquid)
  • kosher salt and black pepper (to taste)
  • 3-4 small radishes (thinly sliced)
  • 3 tablespoons fresh cilantro (chopped)
  • 1 large lime (cut into 8 wedges)

Instruction

  • Place dried chiles and smashed garlic in a small saucepan and add enough water to cover. Simmer over medium heat until the chilies soften, about 5-6 minutes. Remove from heat and set aside to cool.
  • While the chiles are simmering, heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add onion and garlic and sauté until the onion is soft and translucent, about 4-5 minutes.
  • Add ground cumin, Mexican oregano, smoked paprika, and cinnamon. Cook until the spices become fragrant, about 1-2 minutes.
  • Add chicken and reduce heat to medium. Cook until lightly browned on all sides, about 2-3 minutes per side.
  • Add bay leaves, chicken stock, and hominy with liquid. Increase heat to medium-high and bring the mixture to a rapid simmer.
  • Transfer the ancho and guajillo chiles mixture to a blender or a food processor and blend until smooth. Add to the soup and reduce heat to medium low.
  • Partially cover with a lid and cook for at least 30 minutes or up to 4 hours to give the flavors more time to develop.
  • After at least 30 minutes, remove from heat. Remove bay leaves and discard. Shred the chicken using two forks while still in the pot. Season with salt and black pepper, to taste.
  • Ladle hot soup into individual serving bowls and serve with sliced radishes, fresh cilantro, and fresh lime wedges for squeezing.