Ingredients
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1 (3 oz) pkg dried ancho chiles, stems and seeds removed
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2 cups water
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1 bunch green onions, roughly cut up
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2 tbsp vegetable oil
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1 tbsp minced garlic
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2 tsp ground cumin
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6 cups reduced-sodium chicken broth
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2 (15 oz) cans white hominy, drained
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4 cups shredded cooked chicken
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2 tsp sugar
Steps
1
In a medium microwave-safe bowl, combine the chilies and water. Cover with vented plastic and microwave 2 min. Let stand 5 min.
2
To a blender, add the chilies and water along with the green onions. Blend until smooth.
3
In a large saucepot, heat the oil on medium. Add the garlic and cumin. Cook 2 min., stirring often. Add the broth, hominy, chicken, chili mixture, and sugar. Partially cover and heat to a boil on high. Reduce heat and simmer 10 min., stirring occasionally. Season with salt to taste.
Tips
Garnish with thinly sliced radishes and finely chopped jalapeños for fresh crunch.
