Hominy is the star ingredient in this hearty Mexican soup. With a flavor similar to that of tangy corn, canned hominy can be found near the canned beans at your supermarket. If you’re lucky enough to find dried hominy, go ahead and prepare it as you would dried beans. And if you can’t find either, it’s okay to substitute the same volume of canned chickpeas. Bone-in chicken thighs get cooked in the soup to enrich store-bought broth with extra flavor. The recipe serves 8, so you might have leftovers. Cool the soup completely, pour into gallon-size freezer bags, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight or in a bowl of cold water for 10 minutes. Reheat in a pot over medium until warmed through, 8 to 10 minutes.
2 tablespoons olive oil
8 skin-on, bone-in chicken thighs (about 3 lb.)
2½ teaspoons kosher salt, divided
2 teaspoons black pepper, divided
2 medium onions, chopped
1 fresh chile (such as Fresno or jalapeño), sliced, plus more for serving
1 tablespoon dried oregano
8 cups low-sodium chicken broth, divided
4 6-oz. cans whole green chiles, drained
2 cups fresh cilantro leaves and tender stems, plus more for serving
4 15-oz. cans hominy, rinsed
Tortilla chips and lime wedges, for serving
How to Make It
Heat oil in a large pot over medium-high. Season chicken with 1 teaspoon salt and ½ teaspoon pepper. Working in batches, add chicken and cook until browned, 5 to 6 minutes per side. Transfer to a plate.
Reduce heat to medium. Add onions, fresh chile, oregano, and remaining 1½ teaspoons each salt and pepper. Cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
Add ½ cup broth; scrape brown bits from pot with a wooden spoon. Return chicken to pot along with remaining 7½ cups broth. Bring to a boil, cover, and reduce heat. Simmer until chicken is cooked through, 20 to 30 minutes; transfer chicken to a plate. When cool enough to handle, shred chicken into bite-size pieces with 2 forks. Return to soup (discard skin and bones).
Meanwhile, puree canned chiles and 2 cups cilantro in a blender until smooth.
Stir chile puree and hominy into soup. Simmer until warmed, about 5 minutes. Serve topped with tortilla chips, cilantro, and sliced fresh chiles; place lime wedges on the side.
How to Freeze: Cool soup completely. Pour into gallon-size freezer bags, filling halfway and squeezing out air. Seal and stack the bags in the freezer for up to 3 months. Thaw in the refrigerator overnight or in a bowl of cold water for 10 minutes. Reheat in a pot over medium until warmed through, 8 to 10 minutes.
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