The Hangover Cure Pozole Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 5
• 1 1/2 lbs boneless chicken, thighs cut in 8-10 pieces per thigh
• 2 (15 1/2 ounce) cans hominy
• 1 large onion, chopped
• 1 poblano chiles or 1 bell pepper, chopped
• 1 carrot, chopped
• 4 garlic cloves
• 1 (7 3/4 ounce) can el pato salsa de fresco, green can
• 1 1/2 tablespoons of good quality chili powder or 1 1/2 tablespoons guajillo chilies, paste i made my self
• 2 tablespoons cumin
• 1 tablespoon mexican oregano
• 1 teaspoon season salt or 1 teaspoon adobo seasoning, to taste
• 2 tablespoons masa harina flour or 2 tablespoons cornmeal, to thicken
• 3 cups chicken broth or 3 cups water

Recipe

• 1 heat a tablespoon and a half of oil over medium heat in a large dutch oven. place chicken in dutch oven and brown about 4 or 5 minutes per side. remove and set aside.
• 2 place onion, pepper, and carrot in pot and saute 4-5 minutes. add garlic and saute 1 minute. deglaze pan with can of el pato and bring to simmer.
• 3 add the two cans of rinsed hominy, and add three cups of chicken stock. bring to simmer and lower heat.
• 4 cook for 30 minutes then add spices and masa. add your favorite hot sauce or a chipotle pepper if you want more heat especially if you used a bell pepper.
• 5 cook another 15 minutes or until soup has thickened.
• 6 serve with a dollop of sour cream and some minced cilantro if you want.