Serves 6
When I make stock and want to include the meat in the finished dish, I use chicken pieces instead of a whole bird because you end up with more meat. You鈥檒l have some leftover, which is never a bad thing.
3 bone-in, skin on chicken breasts
4 bone-in, skin-on chicken thighs
3 ounces salt pork
1 large white onion, cut in half
3 celery sticks, cut in half
2 carrots, cut in half
1 jalapeno pepper
1 red pepper, like Fresno
1 head garlic, cloves separated
7 鈥� 8 stems cilantro
2 limes, cut in half
1 (30-ounce) can white hominy
Toppings:
Finely diced radishes
Diced avocado
Finely diced red onion (I soak the diced onions in water about 30 minutes to take away the bite)
Chopped cilantro
Crumbled queso fresco cheese
Lime wedges
Crispy fried tortilla strips or crushed chips
Chili powder
1. Place the chicken pieces, pork and vegetables, cilantro and lime in a large (at least 7-quart) Dutch oven or stock pot. Add 12 cups of water. Bring almost to a boil over high heat, turn down to low, cover the pot and simmer for 4 to 6 hours, until you have a nice, rich stock.
2. Line a large colander with cheesecloth and set it over a large bowl. Remove the chicken pieces to another bowl or plate, then carefully strain the stock through the colander. Let the stock cool, then skim the fat from the top. I always refrigerate the stock, then simply remove the solidified fat from the top of the liquid.
3. When the chicken is cool enough to handle, pull the meat from the bones, removing any fat or gristle as you go. Shred the chicken into thick strands.
4. You can make the stock up to two days ahead. Place the chicken meat in a zip-top bag, cover the stock and keep in the fridge.
5. When ready to serve, transfer the stock to a large pot and bring to a simmer. Rinse the hominy thoroughly and drain. Add to the simmering stock, cover and cook for 30 minutes until the hominy is tender. Add about 4 cups of shredded chicken and simmer until heated through.
6. Spoon the soup into large bowls, making sure there is plenty of hominy and chicken in each bowl.
7. Serve with the beautiful array of toppings for everyone to add as they please.
