- 1 tablespoon olive oil
- 1 ounce dried pasilla chiles (about 3), stemmed and seeded
- 1 large red onion, halved and sliced
- 1 tomato, seeded and coarsely chopped
- 1 (29-ounce) can white hominy, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon kosher salt
- 1 cup dry white wine
- 2 cups shredded cooked or smoked chicken or turkey
- 1/2 cup chopped fresh cilantro
- 3 green onions, sliced
- 2 limes, quartered
How to Make It
Heat oil in a 4-quart pot over medium-high heat. Add chiles, and cook 30 seconds per side, flattening with a spatula. Remove from pot.
Add onion and tomato to pot, and cook 10 minutes or until softened. Stir in hominy, chicken broth, kosher salt, and chiles. Bring mixture to a boil; reduce heat, cover, and simmer 10 minutes. Remove from heat.
Puree mixture, in batches, in a blender or food processor; transfer to a mixing bowl.
Bring wine to a boil in cooking pot over medium-high heat. Stir in chicken; cook 5 minutes. Stir in pureed chile mixture. Reheat, if necessary. Serve with chopped fresh cilantro, sliced green onions, and lime wedges.
Reprinted from The Lee Bros. Simple Fresh Southern by Matt Lee and Ted Lee. Copyright 2009 by Matt Lee and Ted Lee. Published by Clarkson Potter, a division of Random House, Inc.