Ingredients

The following ingredients have 4 Servings
  • 3 dried guajillo chiles or about 1/2 cup chiles de arbol
  • seeded and stemmed
  • 2 large dried ancho chiles
  • seeded and stemmed
  • 1 quart chicken stock
  • divided
  • 2 tablespoons olive oil
  • 1 large onion
  • chopped
  • 4 cloves garlic
  • chopped
  • 1 fresh bay leaf
  • 1 teaspoon (1/3 palmful) ground cumin
  • 1 teaspoon (1/3 palmful) dried oregano
  • 1 teaspoon (1/3 palmful) ground coriander
  • 1 pinch cinnamon
  • Salt and pepper
  • 1 15- to 15.5-ounce can hominy
  • drained
  • 1 to 1 1/2 pounds cooked turkey or chicken
  • pulled/shredded
  • Honey or agave syrup (optional)
  • Juice of 1 lime (about 2 tablespoons)
  • For toppings: chopped onion or thinly sliced scallions
  • sliced radishes
  • diced avocado dressed with lime
  • cilantro leaves and thinly shredded white or red cabbage

Instruction

  • In a small pot, toast the chiles over medium heat, turning them once or twice, about 1 minute
  • Add enough stock to just cover the chiles and simmer until softened, 10-15 minutes
  • Transfer the mixture to a food processor and purée
  • Meanwhile, in a Dutch oven, heat the oil, two turns of the pan, over medium heat
  • Add the onion, garlic, bay leaf, cumin, oregano, coriander and cinnamon
  • Season with salt and pepper, and cook, partially covered, stirring occasionally, until the onion softens, about 15 minutes
  • Add the hominy, turkey or chicken, chile purée, and the remaining stock
  • If the soup is too spicy, add a cup or so of water
  • Simmer until the flavors meld, just a few minutes
  • Salt to taste, remove the bay leaf and stir in the lime juice
  • Serve in shallow bowls with toppings of your choice