Ingredients
- 3 bone-in, skin on chicken breasts
- 4 bone-in, skin-on chicken thighs
- 85 gr. salt pork
- 1 large white onion, cut in half
- 3 celery sticks, cut in half
- 2 carrots, cut in half
- 1 jalapeno pepper
- 1 red pepper, like Fresno
- 1 head garlic, cloves separated
- 7 – 8 stems cilantro
- 2 limes, cut in half
- 850 gr. white hominy
Toppings
- Finely diced radishes
- Diced avocado
- Finely diced red onion
- Chopped cilantro
- Crumbled queso fresco cheese
- Lime wedges
- Crispy fried tortilla strips or crushed chips
- Chili powder
Method
- Place the chicken pieces, pork and vegetables, cilantro and lime in a large Dutch oven or stock pot.
- Add 12 cups of water, bring almost to a boil over high heat, turn down to low, cover the pot and simmer for 4 to 6 hours, until you have a nice, rich stock.
- Line a large colander with cheesecloth and set it over a large bowl.
- Remove the chicken pieces to another bowl or plate, then carefully strain the stock through the colander.
- Let the stock cool, then skim the fat from the top.
- I always refrigerate the stock, then simply remove the solidified fat from the top of the liquid.
- When the chicken is cool enough to handle, pull the meat from the bones, removing any fat or gristle as you go.
- Shred the chicken into thick strands.
- You can make the stock up to two days ahead.
- Place the chicken meat in a zip-top bag, cover the stock and keep in the fridge.
- When ready to serve, transfer the stock to a large pot and bring to a simmer.
- Rinse the hominy thoroughly and drain.
- Add to the simmering stock, cover and cook for 30′ until the hominy is tender.
- Add about 4 cups of shredded chicken and simmer until heated through.
- Spoon the soup into large bowls, making sure there is plenty of hominy and chicken in each bowl.
- Serve with the beautiful array of toppings for everyone to add as they please.