Pit Fire Spicy Chicken Soup
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
6 dried pasilla chiles
6 dried guajillo chiles
10 cups water, divided
6 cloves garlic
1 tsp. pepper
2 Tbsp. dried Mexican oregano, divided
one (4-3/4 pound) chicken, cut into 8 pieces
1 (29 oz.) can white hominy, drained
1/2 tsp. salt
Shredded the red cabbage, radish slices, diced onion, lime wedges and avocado slices for the garnish.
Remove the stems and seeds from the pasilla and guajillo chiles and discard them. Place the chiles in a saucepan and cover them with 4 cups of water. Bring to a boil, then remove the pan from the heat and set it aside while the chiles to soften.
Dice 1 of the onions and set it aside. Cut the second onion in half and dice half of it. Cut the remaining half lengthwise into slices. Working in batches, pour the chiles and their cooking liquid, 1-1/2 diced onions, the garlic, pepper and 1 Tbsp. of oregano into a blender and puree until smooth.
Add the remaining 6 cups of water to the chile puree and it strain through a fine mesh sieve, using a spoon to push all of the chile juices into a large stock pot. Discard the solids.
Add the chicken pieces, hominy and onion slices to the pot and bring it to a boil. Simmer until the chicken is tender and comes off the bone easily, about 1 hour. Add the remaining oregano and salt to the soup. Remove the chicken from the pot. Remove the meat from the bones, then return it to the soup and heat through, discarding the bones. Skim any excess fat off the top of the soup before serving.
Garnish the soup with the cabbage, radish slices, onion, lime wedges and avocado.
Serve this with crisp tortilla chips.
Recipe from www.thatsmyhome.com