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:
- 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
- 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.
- 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.