The Hangover Cure Pozole Soup - cooking recipe

Ingredients

1 1/2 lbs boneless chicken, thighs cut in 8-10 pieces per thigh
2 (15 1/2 ounce) cans hominy
1 large onion, chopped
1 poblano chiles or 1 bell pepper, chopped
1 carrot, chopped
4 garlic cloves
1 (7 3/4 ounce) can El Pato salsa de fresco, green can
1 1/2 tablespoons of good quality chili powder or 1 1/2 tablespoons guajillo chilies, paste i made my self
2 tablespoons cumin
1 tablespoon Mexican oregano
1 teaspoon season salt or 1 teaspoon adobo seasoning, to taste
2 tablespoons masa harina flour or 2 tablespoons cornmeal, to thicken
3 cups chicken broth or 3 cups water

Preparation

Heat a tablespoon and a half of oil over medium heat in a large dutch oven. Place chicken in dutch oven and brown about 4 or 5 minutes per side. Remove and set aside.
Place onion, pepper, and carrot in pot and saute 4-5 minutes. Add garlic and saute 1 minute. Deglaze pan with can of El Pato and bring to simmer.
Add the two cans of rinsed hominy, and add three cups of chicken stock. Bring to simmer and lower heat.
Cook for 30 minutes then add spices and masa. Add your favorite hot sauce or a chipotle pepper if you want more heat especially if you used a bell pepper.
Cook another 15 minutes or until soup has thickened.
Serve with a dollop of sour cream and some minced cilantro if you want.