Chicken Hominy Soup with Bacon, Tomato and Chiles

Southwest Chicken Soup with Hominy, bacon, chile, tomato

This delicious bowl of soup was a creations that came together using ingredients that I have stockpiled in my freezer, which as I’ve mentioned before is virtually a frozen Fiesta waiting to come to life. I bought a package of Eva’s Blue Ribbon Hominy¬†at LuLu’s Farm on our foodie field trip to Brighton last month. We’re hominy fans and this frozen package has been delicious and lasted for almost four meals now. Eva’s Hominy is a little confusing to me. It’s somewhat like buying a bag of dried, but it’s moist and takes almost an hour to cook like dried. I like it even better than canned that we always buy.

Dipping into my frozen bags of Hatch Green Chiles, chopping up some fresh tomatoes from the garden, a chicken breast, apple wood smoked bacon and some Southwestern spices and this was a quick and easy dinner.

Let’s Take a look:

Chicken Hominy Soup with Bacon
Recipe type: Soup
Cuisine: Southwestern
Serves: 4
  • 1 can white hominy, drained
  • 4 cups chicken broth
  • 1 bone in, skin on chicken breast
  • 2 medium tomatoes quartered
  • 3 Hatch Chile, roasted, skinned and rough chopped
  • 1 teaspoon cumin
  • ½ teaspoon Mexican Oregano
  • salt and pepper to taste
  • 4 slices thick sliced bacon, cooked and broken into pieces
  • ¼ cup cilantro, fine chopped
  1. Add the chicken broth to a Dutch oven. Bring to a simmer and add hominy (if using dried) Let cook for 15 minutes then add chicken breast. If using canned wait until chicken is done. Cover and cook until chicken is no longer pink. Remove the chicken from broth and let cool enough to remove skin, bone and shred meat with two forks. Add tomatoes, Hatch Chile, hominy (if using canned) and spices. Add shredded chicken and bacon to the soup and simmer for 10 minutes.
  2. Sprinkle with cilantro if you wish and serve with flour tortillas.

Chicken Hominy Soup with Bacon, Tomato and Chiles…It’s What’s for Dinner.

On this day..

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  1. says

    I could dip my spoon right into your photograph– it looks great! I am happy that it’s the time of year to enjoy soups. Your combination of ingredients sounds really good.

  2. says

    When I was a kid mom served hominy by dumping a can into a pan, adding S&P, heating and serving, but I still like it anyway, so I know I’d love this soup.

  3. says

    Beautiful! I made a soup just like this last week, but never even THOUGHT about adding bacon or cilantro. Mine was pretty okay, but the bacon definitely would have given it that “certain something” that it needed. Also on a quest to get away from canned hominy now. :-)

  4. says

    I never used to like hominy, but I should give it another try – maybe my tastes have changed. Love that soup weather is right around the corner!

  5. says

    I’m really loving the sound of this posole/soup! I’m inspired to make it! You can’t go wrong with a warm bowl of these tasty flavors. Wish I had a bowl of this in front of me right about now. Darn chilly Colorado!

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