Boy oh boy what a week. I must apologize for my MIA (missing in action) the last week. A lovely little flu bug has made itself quite comfy in my body. Thankfully I am past the point of feeling like a flesh eating zombie and can FINALLY give you all a lovely little recipe (which is quite perfect when you are feeling under the weather). Not that I wish that on anyone of course ;) Otherwise, this is a comforting warming soup that is easy to make and hopefully you all will enjoy.
Now, this is my own little twist on the classic Mexican Pozole Soup. I think it more evolved one day when I was wondering what to make for dinner while scanning through my freezer and pantry.
Start by warming up your grill. Now IF I had a full tank of propane I would be telling you to warm up your grill....but of COURSE my propane tank IS empty and I am reduced to using my George Foreman handy dandy grill. Now I really do LOVE this little grill, but for this recipe, I do recommend using the outdoor grill (so bear with me while I use the GF ok?).
Throw on two chicken legs or 4 chicken thighs (salt and pepper well). If you have McCormick's Grill Mates Montreal Steak use that. It's some WONDERMUSS seasoning that will go GREAT with this soup.
Let that cook for roughly 20 minutes (bone in) or 10 minutes if using de-boned thighs. Cook until fully cooked (wow, that's not redundant at all LOL). It will depend on your grill total cooking time.
While your chicken is cooking, pour 2 tablespoons olive oil or veggie oil in a large soup pot on medium heat. Add 3/4 cup of a diced onion and a tablespoon bottled garlic (or 2 crushed garlic cloves or 1 teaspoon garlic powder).
Once the chicken is nicely cooked, remove from heat and set aside to cool. You don't want your little fingertips burnt when shredding up your chicken ;)
While your chicken is cooling, lets get the "soup" part ready. Pour in 1 quart of gluten free chicken broth into your pot.
Stir in 1 tablespoon ground cumin.
Now add 1/2 teaspoon chili powder. (if you like it spicy, add a dash or two of cayenne pepper or red pepper flakes)
You will want the juice of 2 of these little babies (otherwise known as Key Limes). If you are not able to find any or don't have them on hand, the juice of 1 lime will do.
Now mince up some fresh cilantro. You'll want roughly 2 heaping tablespoons worth.
Toss it in the pot.
Now stir in two 4oz cans green chiles (or reduce to one can if your not a big chili fan ;)
At this point, salt and pepper to taste, then your chicken should be ready for shredding. Once shredded add into the soup mix then stir in about 2 cups drained hominy or add the amount desired. We like our soups hearty and full of chunky surprises.
Let your soup simmer on medium while you gather and prepare the garnishing ingredients.
The tasty garnishing ingredients including the Mexican cheese (queso fresco) really makes this dish.
I have found it either at local Mexican stores, Reams, or most other grocery stores.
Now roughly mince up the remainder of your onion, cilantro, and key limes (once again, regular limes will work as well, they just lack the distinct more potent taste of the key lime).
When you are ready for eating add the garnishing ingredients in the amounts as desired into your soup bowl (minus the diced limes, keep those aside and add the desired amount of fresh juice per taste)
Pour the hot brothy goodness on top of the garnishes then enjoy!
2 chicken legs or 4 chicken thighs
3/4 cup diced onion
2 tablespoons olive oil or vegetable oil
1 tablespoon bottled garlic (or 2 crushed garlic cloves or 1 teaspoon garlic powder)
1 quart gluten free chicken broth
juice of 2 key limes or 1 regular lime
1 tablespoon ground cumin
1/2 teaspoon chili powder
dash or two cayenne powder or red pepper flakes (if desired)
2 heaping tablespoons minced fresh cilantro
8 oz green chilies
about 2 cups worth of rinsed hominy (or desired amount)
salt and pepper to taste
Crumbled queso fresco
Grill up the chicken seasoned well with either salt and pepper or McCormicks Grill Mates Montreal Steak seasoning. Throw on the grill and cook thoroughly. Set aside and allow to cool.
Meanwhile, warm up the 2 tablespoons oil in a large soup pot. Add the onions and garlic and cook until onions are tender. Pour in chicken broth then stir in cumin, chili powder, cayenne or red pepper flakes, cilantro, and green chiles. Remove skin then shred the cooled cooked chicken and stir into the soup. Last, add the hominy and bring soup to a light simmer.
While your soup is simmering, assemble the garnishing ingredients. After about 20 or so minutes the soup should be ready for your tummy. Add the garnishes in the bowl then pour the hot brothy soup on top. Squeeze some lime juice on top then enjoy.