Tuesday, October 28, 2014


serves four 

1 can white hominy, drained
4 cups chicken broth
1 bone in, skin on chicken breast
2 medium tomatoes quartered
3 Hatch chile, roasted, skinned and rough chopped
1 teaspoon cumin
½ teaspoon Mexican oregano
salt and pepper to taste
4 slices thick sliced bacon, cooked and broken into pieces
¼ cup cilantro, fine chopped

Add the chicken broth to a Dutch oven. Bring to a simmer and add hominy (if using dried) Let cook for 15 minutes then add chicken breast. If using canned wait until chicken is done. Cover and cook until chicken is no longer pink. Remove the chicken from broth and let cool enough to remove skin, bone and shred meat with two forks. Add tomatoes, Hatch Chile, hominy (if using canned) and spices. Add shredded chicken and bacon to the soup and simmer for 10 minutes. Sprinkle with cilantro if you wish and serve with flour tortillas.

bacon recipe source: Lea Ann Brown, Cooking On The Ranch (@OnZRanch), September 25, 2013

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