chicken and hominy soup with ancho chiles

Page 133

Cuisine: Southwestern | Course Type: Soups and Stews

(1 review)

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A very good inexpensive soup, lots of flavour. Liked the idea of browning the chix thighs with skin on then removing the skin. Nothing worse than slimy chix skin in a soup/braise/stew.
This soup really improves over a night or two.
Ancho chiles have a very subtle flavour and really little heat, if you were looking for a spicy kick I would add a touch of hot sauce or a bit of chipotle in adobo.
Perfect soup for a Superbowl weekend. Or even for an after work dinner . It is a thicker soup, so really need only a green salad and perhaps a bit of bread/tortillas to accompany.

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