Fragrant Chicken Hominy Soup

Chicken Homminy SoupThis fragrant Chicken Hominy soup is perfect anytime you want a hug in a bowl. Comforting and easy to put together, it gets done in your instant pot while you tend to all the cares of the world. The fragrance in this soup comes from summer herbs, loads of lime, cilantro and hatch peppers.  I am on a classic hatch pepper kick.  And if like me you did not know what the fuss was about, try them and you will learn.

My Story about Chicken Hominy Soup

So what exactly are hatch chili peppers?  Hatch peppers are medium to somewhat spicy peppers that are a native of the hatch valley region of New Mexico. Their unique flavor, and selective location make them a much coveted item. I am blessed this year, to have secured two batches of these beauties. I picked some up on our recent trip to the Southwest.  And then my friend Robert Schuller from Melissa’s produce was kind enough to send me some. I have made three interesting things that I think are worth sharing. Of course, me being me, this is the most recent of my escapades.

Chicken Hominy Soup

Well, one a super rainy day, this kind of just made itself.  I am still adjusting to changes and a new routine. But, as they say the show must go on. Even with all the rain outside, I find the rain calming. It is just what I need to get back to my blog. Cooking up and sharing fun things along the way.  If you are nice enough to follow my scribbles and stories hopefully you will be happy to see me back.

After the rain gives way, I get ready to welcome another back to school season. The second last one, as the baby boy breezes through school. I am grateful that the children can go out into the world. Much as I love them in the house, I know that the best place for them is out and about.

Chicken Hominy Soup

What exactly is hominy?

Hominy comes from yellow or white corn (aka maize) Dried hominy kernels are soaked in an alkali solution of lye or slaked lime. This process, called nixtamalization, removes the hull and germ, making the corn easier to grind and cook with. Nixtamalization also helps the kernels release more of their nutrients, including niacin (also known as vitamin B3), and makes them easier to digest, too.

Cooked hominy kernels are about three times the size of raw sweet corn kernels. They can be eaten like corn or mixed into corn-based dishes, such as succotash. Additionally, they can be used to fortify a variety of soups, stews and casseroles or to prepare starchy side dishes, such as hash. Some more hominy ideas include a white bean, kale and hominy soup and an Instant pot turkey pozole.

A few tips and tricks.

A few things about the recipe,

  • It is a got idea to pre-soak the hominy, unless you are trying to use canned.
  • This recipe does not take much hands on time, but do allow the instant pot to work its magic and cook naturally.
  • If you want to do this on the stove top, just increase the amount of water and cook this in a Dutch oven.
  • The flavors of this recipe are comforting. If you like them, you might want to give this posole a try.

If you like this recipe and want more ideas, do join my Indian Instant Pot  and Air Fryer Facebook group .

Pick up a copy of my Instant pot cookbook Instant Indian  here, along with The Bengali Five Spice Chronicles and Spices and Seasons.

Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest . And of course, sharing is caring!

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Fragrant Chicken Hominy Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4 to 6

Fragrant Chicken Hominy Soup

A comforting and wholesome soupy stew that is perfect for a rainy day meal.

Ingredients

  • 3 tablespoons olive oil
  • 1 medoim sized red onion, chopped
  • 2 cloves of garlic minced
  • 3/4 cup chopped medium hatch chile peppers (can be subbed with poblano peppers)
  • 1 tablespoon minced basil
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped oregano
  • 1/2 cup dried hominy soaked overnight
  • 2 chicken thighs, skinless and boneless
  • 1/2 cuo fire roasted canned diced tomatoes
  • 2 carrots peeled and diced
  • 1 medium sized potato, cut into small pieces
  • 1 and 1/2 teaspoons salt
  • 3 cups water
  • 2 limes, halved
  • 2 tablespoons chopped cilantro

Instructions

  1. Turn the instant pot into saute mode. Add in the oil and heat for 2 minutes. Add in the chopped onion and garlic and stir well.
  2. Add in the hatch peppers and cook everything for 4 minutes, until the onions soften and the mixture is fragrant.
  3. Add in the basil, thyme, oregano and the hominy
  4. Add in the chicken and stir and cook for about 2 minutes to mix in the flavors.
  5. Add the tomatoes, carrots, and potato, salt and water.
  6. Cover and set to 12 minutes of pressure and allow a natural release.
  7. Remove the cover and squeeze in the juice of 1 lime and stir in the cilantro.
  8. Serve with additional lime on the side.
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