Mexican Posole: Chicken and Hominy Soup

My mom and Larry are in town and that means ... GOOD EATIN'!

Larry whipped up a batch of this soup for dinner ... delicious! 

5 chicken thighs, bone and skin on
3 poblano chilies, roasted, seeded and peeled
1 jalapeno, roasted, seeded and peeled
1 can of diced tomatoes
1 onion, chopped
4 garlic cloves, chopped
5 New Mexico dried red chilies
2 cans of hominy
Juice from ½ lime
Salt
Pepper

Fill a large pot with approx 32 oz of water, covering chicken. Season with salt and pepper. Bring to a boil, then turn heat to low and simmer for 30 minutes, until chicken is fork tender and cooked through.

Over high heat on the grill, or under the broiler, blacken poblano and jalapeno peppers until skin chars and blisters, turning frequently. Remove from grill and place in paper bag for about 15 minutes, allowing peppers to steam. Remove from bag and peel skin and seed. Chop half of the peppers; set the other half aside.



In a sauce pan, combine diced tomatoes, onion and garlic. Cook until soft. In a small bowl, soften dried chilies in warm water for about 15 minutes. Puree chilies with water in blender; strain. Discard pulp and seeds. Add tomato mixture to blender and combine. Add half of roasted peppers into the blender too.

Remove chicken from pot. Remove skin and bones; dice meat. Drain and rinse hominy.

Into the pot of broth, mix in tomato and chili mixture, hominy, chopped peppers and chicken; bring to a boil. Turn heat low, cover and simmer for 30 minutes. Season with salt and pepper to taste.

Serve with warm tortillas or top with crushed tortilla chips. Garnish with onions, cilantro, radishes, lime wedges or sour cream.