1 Picture
Ingredients
- 2 (8 oz) boneless, skin-on chicken breast halves (or 2 cups leftover roasted chicken, shredded)
- 2 tablespoons canola oil
- kosher salt and freshly ground black pepper
- 2 ancho chiles (I substituted New Mexico chiles- they have the same heat scale rating.)
- 1 oz dried Porcini mushrooms
- 6 cups low-sodium chicken broth
- 1 can posole (hominy)* rinsed, and drained (or reserve some liquid if desired)
- 3 tablespoons chopped fresh cilantro
- 3/4 cup shredded sharp white cheddar cheese
- fried corn tortilla strips (see Sophie’ Chopped Salad)
- chopped fresh chives, for garnish
- lime wedges, for garnish
Details
Preparation
Step 1
Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer.
Put the anchos and porcini in separate small bowls and pour hot water over just to cover. Let soak for about 30 minutes, or until softened. Drain, seed, and thinly slice the anchos. Drain and chop the porcini.
Place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined. Add pureed anchos, porcini, and hominy to the stock, along with a bit of the hominy cooking liquid, if desired, and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste.
Ladle soup into bowls and top with cheese and tortilla strips, along with a drizzle of crema and a squeeze of lime.
Review this recipe