3Hatch Chile peppersroasted, skinned and rough chopped
1teaspooncumin
1/2teaspoonMexican Oregano
salt and pepper to taste
4slicesthick sliced baconcooked and broken into pieces
1/4cupcilantrofine chopped
Instructions
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.