Ingredients
1 whole fresh smoked chicken
8 cups water
1-2 large yellow onion(s), 1/4" julienne
6 garlic cloves
2 tbsp ground Ancho chilies or 4 Poblanos with seeds removed and julienne
4 cups drained and rinsed cooked hominy
2 cups Pomi chopped tomatoes
1/4 cabbage, julienne
1 bunch cilantro leaves, chopped
4 Key limes, cut in 1/4’s
Preparation
3 hours or a day ahead, pull meat off bones and shred into bite-size pieces leaving white and dark meat separate. Make stock out of the water, bones and skin.
Saute onion in stock fat on medium low for 15-20 minutes with Ancho chilies and garlic until tender. Add hominy, tomato and stock. Simmer for 10-20 minutes until flavors gel. Add dark meat and salt and pepper to taste and cook 5 minutes more. Add white meat and cook 3 minutes more. Serve in broad bowls garnished with cabbage, cilantro and lime wedges. Traditionally you can have dried oregano and chili flakes and limes on side as condiments.
