Prep 45 mins
Cook 8 hrs
Adapted from a recipe by MajorGSP on allrecipes.com. This is a SOUP, not a stew!
- 1 dried pasilla pepper, soaked in boiling water for 30 minutes then drained
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 3⁄4 lb pork tenderloin, cut into 2 inch cubes
- 3⁄4 lb boneless skinless chicken breast, cut into 2 inch cubes
- 2 cups chopped onions
- 1 1⁄2 teaspoons crushed garlic
- 1 (4 ounce) can diced green chilies
- 1 (15 ounce) can white hominy, drained
- 1 (15 ounce) can yellow hominy, drained
- 1 bay leaf
- 2 teaspoons dried Mexican oregano
- 2 tablespoons ground cumin
- 1 cup shredded romaine lettuce
- 1⁄4 lb radish, shredded in a food processor
- 1⁄4 lb tortilla chips, coarsely crushed
- 2 limes, cut in 4 wedges
- Remove the stem (and seeds, if you don't like the heat) from the rehydrated chile pepper. Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker through a fine-mesh strainer.
- Pour in the remaining can of chicken broth, and add the pork, chicken, onion, garlic, green chilies, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 8 hours. Remove the bay leaf. Sprinkle each serving with lettuce, radishes and chips; serve with lime wedges.