chicken and hominy soup with ancho chiles

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.