Steps:
- 1. Remove 1 chile and 1 tsp adobo sauce from can, reserve remaining chiles for later use. Finely chop the chile and set this and sauce aside. 2. Heat oil in a large Dutch oven over medium heat. Add chopped chile,onion,and next 6 ingredients (through garlic); cook 7 mins or until onion is tender stirring frequently. Stir in broth, bring to a boil. Add chicken, cover, reduce heat to med low and simmer 30 mins or until chicken is tender. Remove chicken with slotted spoon and cool slightly. Shred chicken with 2 forks, cover and keep warm. 3. Remove pan from heat, let stand for 5 mins. Place 1/3 of broth mixture in blender and process until smooth. Pour purred mixture into a larger bowl. Repeat procedure in two more batches withbremaining broth mixture. Return all purred mixture into pan. Stir in potatoes and hominy, bring to a simmer over med heat. Cook uncovered for 20 mins or until potatoes are tender. Stir in chicken and cream, simmer 5 mins. Remove from heat and stir in reserved adobo sauce, tomato,cilantro and salt. Serve with lime wedges. Yields 8 servings
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