Chicken Pasole Soup

Name: Chicken Pasole Soup
Ingredients: 4 large chicken breasts; 2 large onions; 8 large garlic cloves; 2 (16 ounce) cans yellow hominy; 1 (16 ounce) can white hominy; 9 large dried red chile pods (mild); 1 large lemon, juice of; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon chili powder; 1 teaspoon ground cumin; salt; black pepper; 1 small head iceberg lettuce; 1 (13 3/4 ounce) bag tortilla chips

15 ingredients

1 steps

Ingredients

4 large chicken breasts
2 large onions
8 large garlic cloves
2 (16 ounce) cans yellow hominy
1 (16 ounce) can white hominy
9 large dried red chile pods (mild)
1 large lemon, juice of
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 teaspoon ground cumin
salt
black pepper
1 small head iceberg lettuce
1 (13 3/4 ounce) bag tortilla chips

Directions

1

["Season chicken breasts with salt and black pepper, garlic and onion powders, and chili powder.", "Chop onion and mince garlic cloves.", "Place chicken, onions, and garlic in a large stock pot. Cover all with water.", "Bring to a boil, and then reduce heat to a simmer.", "Meanwhile, remove the stems from the dried peppers, and slit each down one side. Remove ALL seeds and the membranes they are attached by from each pepper.", "Immerse the dried peppers into the cooking chicken stock.", "After 20 minutes, remove the peppers to cool.", "Continue cooking chicken for another 20 minutes or so, until chicken is completely done.", "Place peppers, one at a time, on a cutting board, and using a knife, \"scrape\"" the softened inner pulp from the \""papery\"" outer skins.""