About this recipe:This is a simple, yet deliciously hearty Mexican soup. Pork and chicken is slow cooked with chillies and hominy (hulled sweetcorn) in a seasoned stock. Garnish with fresh coriander. Enjoy on those cold winter nights.
1 dried pasilla chilli, soaked in boiling water for 30 minutes and drained
825ml chicken stock
415ml beef stock
335g pork fillet, cubed
335g skinless, boneless chicken breast fillets, cut into 5cm pieces
325g chopped onion
1 1/2 teaspoons crushed garlic
1/2 (220g) tin diced green chillies
1 (425g) tin white hominy, drained
1 (425g) tin yellow hominy, drained
1 bay leaf
2 teaspoons dried oregano
2 tablespoons ground cumin
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:45min › Cook:7hr › Ready in:7hr45min
Remove the stem from the soaked chilli. Combine with 1/2 of chicken stock in a liquidiser or food processor and puree until smooth. Pour into a 5 or 6 litre slow cooker.
Pour in the remaining chicken stock and add the beef stock, pork, chicken, onion, garlic, green chillies and white and yellow hominy. Season with the bay leaf, oregano and cumin. Cover and cook on High for 4 to 5 hours or on Low for 6 to 7 hours. Remove the bay leaf before serving.
Dried pasilla chilli, tinned diced green chillies, tinned white hominy and tinned yellow hominy can be found in Hispanic speciality shops or online. Alternatively use fresh chillies instead of dried/tinned to taste. Tinned sweetcorn can be substituted in for tinned hominy.