CHICKEN CHILI WITH HOMINY AND GREEN CHILES

CHICKEN CHILI WITH HOMINY AND GREEN CHILES image

Yield 12 people

Number Of Ingredients 16

2 roasted chickens
1 quart (4 cups) water
2 quarts chicken broth
6 Tbsp olive or vegetable oil
¼ cup ground cumin
4 tsp dried oregano
½ tsp cayenne pepper
2 large onions, cut into medium dice
2 4-oz cans diced mild green chiles
2 20-oz cans hominy (about 6 cups, divided into 4 cup and 2 cup portions)
6 medium garlic cloves, minced
2 cups frozen corn
Garnish
Sour cream
Cilantro
Lime wedges

Steps:

Bring skin and bones, chicken broth and 1 quart of water to a boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones. Set aside 1 cup of broth. In a large soup kettle, heat oil over medium-low heat. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion and increase the heat to medium; sauté until soft, about 4-5 minutes. Stir in chicken and chiles. Add 4 cups of hominy and all but reserved 1 cup of broth; bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, about 30 minutes. Process reserved 2 cups hominy and 1 cup broth in a blender until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute longer and then cover and allow to stand for 5 minutes. Ladle into bowls and top with sour cream and cilantro. A squeeze of lime juice is nice, too.