by MrsWheelbarrow
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my 68 recipes »
lapadia's Testing Notes:
Expand CollapseMrsWheelbarrow's Notes:
Expand1 pasilla chile, dried Ask a question about this ingredient
1 guajillo chile, dried Ask a question about this ingredient
1 chipotle chile, dried Ask a question about this ingredient
2 arbol chiles, dried (optional) Ask a question about this ingredient
1 tablespoon coriander seeds Ask a question about this ingredient
3 garlic cloves Ask a question about this ingredient
4 medium onions, quartered Ask a question about this ingredient
8 roma tomatoes or 1 qt canned, crushed tomatoes Ask a question about this ingredient
6 quarts rich chicken or turkey stock Ask a question about this ingredient
2 bottles dark beer (I use Negra Modelo) Ask a question about this ingredient
1 tablespoon Mexican oregano Ask a question about this ingredient
3-4 cups pinto beans (I use Rancho Gordo pinquitos), cooked Ask a question about this ingredient
2 cups whole corn kernels Ask a question about this ingredient
2 cups hominy, soaked and cooked Ask a question about this ingredient
3-4 cups shredded or chopped cooked chicken or turkey meat Ask a question about this ingredient
1 cup chopped cilantro Ask a question about this ingredient
3 tablespoons fresh epazote (optional) Ask a question about this ingredient
6 avocados, cubed (garnish) Ask a question about this ingredient
2 cups chopped cilantro (garnish) Ask a question about this ingredient
2 cups Queso fresco, crumbled (garnish) Ask a question about this ingredient
2 cups chopped scallion (garnish) Ask a question about this ingredient
12 corn tortillas cut in strips and fried (garnish) Ask a question about this ingredient
4 ancho chiles, toasted and cut in strips (garnish) Ask a question about this ingredient
Various hot sauces (garnish) Ask a question about this ingredient
On a hot, dry comal, griddle or cast iron skillet, briefly toast the chiles. Be cautious - they can burn very easily. You just want to warm them until they are pliable. Split the chiles open and remove the seeds and stem. Add to your blender.
Ask a question about this stepToast the coriander seeds until fragrant, add to the blender.
Ask a question about this stepToast and slightly blacken the tomatoes, onions and garlic cloves, then add those to the blender. If using canned tomatoes, add those to the blender directly.
Ask a question about this stepWhiz up all these ingredients to make a slurry. Heat the oil in the bottom of a large stock pot. Add the blender ingredients and cook for 5-10 minutes, until reduced slightly and starting to smell extra wonderful.
Ask a question about this stepAdd the stock, beer and oregano and simmer for an hour, until the flavors have melded.
Ask a question about this stepAdd the beans, corn and hominy and cook for about half an hour. Taste and correct the seasoning.
Ask a question about this stepAdd the chicken, cilantro and epazote and warm through. Serve hot from a crock pot or a pot simmering on the stove. Have all the garnishes nearby. Watch your guests swoon.
Ask a question about this stepA wonderful party dish indeed. I love this idea and your recipe. Congrats on being an editors' pick.
Hi MrsWheelbarrow! I am testing this recipe for your Editors’ Pick; using the last of my Thanksgiving turkey stock & turkey (vacuum sealed in the freezer)…so excited to try it!
That's how this recipe came about - leftover everything. Hope you enjoy the soup. Wish you were closer - I'd love a bowl RIGHT NOW.
I do this soup...or close to it...every year for Xmas open house. I cut the tortillas with a Xmas tree shape cookie cutter before I fry them. It's pretty cute... and the tortilla scraps can be ground up in your blender and used to thicken the soup just a little bit. I actually don't put the chicken, corn, or beans in the broth. They are in bowls just like the garnishes. Everyone puts what they want in their soup bowl and pours the hot broth over the top....making it as light or as hearty as you want it to be. Just another idea for this great recipe.
Pat - I LOVE your suggestions! The cookie cutter is just brilliant. Thank you so much.
yum MrsW! I just posted a pozole recipe that also has crunchy fixings! Love this!
Your recipe looks great, monkeymom. Fun!
Excellent - now I know what to do with that hominy I bought! And all the dried peppers from a mole I made. In fact, I think I have everything on the main ingredient list. Yum!
Can I come over?
Can I come over?
Of course!! btw, is the two cups hominy the post cooking measurement? I'm planning to make the whole package at once. Thanks.
Yes, it's the post-cooking measurement.
Mmmm, this sounds like perfect party fare. I have some cooked Rancho Gordo hominy in the freezer, and it's just begging to be used in this dish.
I think it was the cooked Rancho Gordo hominy in *my* freezer that started this tradition.
Perfect party food! I love it when you can personalize your food!
Me too! I'm always concerned about picky eaters.
Excellent, MrsWheelbarrow!!! Thanks for sharing your always brillant ideas...
Thank you, Lapadia!
I just love the idea of having this at a open house. I could smell it as I was reading about it. Have you ever used frozen hominy?
I've never seen frozen hominy! If you try it, let me know how it works?
I shop at this great Mexican grocery store most of the time. Really good produce, etc. They have hominy frozen or in a can. I actually wander in the frozen section a great deal, because there is stuff there I have never seen before and am always trying to figure out how to use them. The array of exotic fruit purees astonishes me everytime.
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
Finally made this right before Christmas and it was a big success! I can see how this serves a party, as I did a half recipe and froze some of the basic soup and then still served 6. Delicious!