Hominy is simply corn that has been processed with lye (sodium hydroxide). Inexpensive, safe for all "big eight" most common food allergies plus onions and garlic, and so simple to make (five minutes of prep plus a few hours in the crockpot), this pozole-inspired soup packs a gentle kick. I've specified canned hominy because it's much more widely available, but feel free to substitute frozen if you can find it.
- 1 29 oz. can hominy, rinsed and drained
- 2 chicken breasts, cooked and chopped into bite-sized pieces (about 1 1/2 c)
- 1 28.5 oz. can whole peeled tomatoes, or 5 to 6 Roma tomatoes, peeled and seeded
- 3 dried ancho chiles, seeded and finely chopped
- 3 c chicken stock or broth, plus more as needed
- 2 bay leaves
- pinch of cayenne pepper
- 2 Tbsp. fresh minced oregano or 2 tsp. dried
- salt and pepper
In a crockpot, mix hominy, chicken, tomatoes, ancho chiles, chicken stock, bay leaves, cayenne, and oregano. Cook on LOW for five hours or until hominy is tender and flavors seem well-blended. If liquid level falls below tomatoes and chicken during cooking, add a small amount of chicken stock. Taste for salt and pepper and adjust as necessary.
Serves 6 to 8. Freezes well.
