Chicken and Hominy Soup Recipe
Servings: 8 - 10 servings
- 3 tablespoons olive oil
- 3 bunches green onions sliced
- 4 teaspoons ground cumin
- 2½ teaspoons paprika
- 10 cups chicken stock
- 14½ ounces crushed tomatoes
- 1 roasted chicken meat removed and shredded
- hot pepper sauce to taste
- 45 ounces hominy in juice white or golden
- 1 cup fresh cilantro chopped
- salt to taste
Heat your soup pot over medium-high heat, add oil and when hot, add the green onions, cumin and paprika. Sauté for about 5 minutes and then add the chicken stock, tomatoes WITH juice, chicken meat and a teaspoon or two of hot pepper sauce. You can add more of the hot pepper sauce toward the end if you want it spicier but it's easier to add less now than suffer from adding too much. Using a food processor or blender, puree the hominy with juice until smooth. Add the hominy to the soup and bring it all to a boil. As soon as it comes to a boil, lower heat and simmer for 15 minutes. Add the cilantro, taste and adjust with salt and hot pepper sauce. One thing you might not realize is it is very difficult to adjust seasonings when the soup is as hot as it is at this point. Over a certain temperature, you taste buds are not that effective.I recommend you either wait until the soup cools down a little before adjusting the seasonings or have salt and pepper or hot pepper sauce on the table and let the individual eating the soup make the adjustment. Just be sure to tell them it may need salt.
10 cups of chicken stock is a lot so be sure to use a big soup pot to make this recipe. I actually started out with too small a pot and had to transfer everything over to my soup pot.
This recipe is very similar to my Tortilla Soup with Shredded Chicken that you can find on my web site. In fact, I think that one has a little more interesting flavor that this one although it does take just a little longer to prepare.