Serves: 6 to 8
1/4 cup dried chiles de arbol
1 dried large, ancho chile
6 cloves garlic, minced
2 Bone in chicken breast
1 Tbsp ground cumin
1 Tbsp coconut oil
2 Tbsp olive oil
1 large white onion, medium dice
8 cups chicken bone broth
1 tablespoon dried oregano
1 bay leaf
30 -ounce can white hominy, drained and rinsed
Himalayan Salt and Pepper TT
- Steep the dried chilis in hot water, and set aside.
- Season the chicken breast with cumin, olive oil, salt and pepper.
- Heat sauce pot with 1 tbsp coconut oil, coat pan evenly in oil.
- Add chicken skin side down to the hot oil.
- Allow chicken breast to crisp, about 3 minutes, flip and repeat, then reserve.
- Add the garlic, oregano and onions and cook until caramelized.
- Add the chicken stock, bay leaf, chicken and bring to a boil, then reduce to a simmer for 35 minutes.
- Remove the stems and seeds from the chilies and place in a blender with 1/4 cup of the strained reserved liquid, set aside.
- Remove chicken breast and shred the meat with a fork, discard bones
- Add the hominy, chicken breast mole (1/4 cup at a time for spice control) and bring to a boil then reduce to a simmer for 10 minutes.
- Serve with side garnishes such as baked corn tortilla strips, diced avocado, raw onion and cilantro, lime wedges, shredded cabbage and radishes.