• 1af22a84c0cb61378c7078737e7fc849

Chicken, Chorizo, And Hominy Stoup

Rachael Ray

Prep
Cook
Serves 6people
Ingredients
2
tbsp olive oil
1/2
lb chorizo or andouille sausage, casings removed, cut in half, then sliced into half moons
1 1/2
lb chicken tenders or breasts, cut into bite size pieces
1
tsp ground cumin
1
tsp ground coriander
1
bay leaf
1
medium onion, chopped
3
garlic cloves chopped or 1 Tbs prepared Garlic
3
celery ribs, chopped (aprox 3 oz)
1
chipotle chili in adobo, finely chopped
1/2
bunch of kale, washed, trimmed of thick stems, leaves coarsely chopped
1
can (15 oz) of hominy, drained
32
oz chicken stock
Salt & pepper to taste
Directions
1.
Preheat a soup pot over med high heat with olive oil.
2.
Add the chorizo and cook for 2 minutes.
3.
Add the cumin, coriander, bay leaf,onions, garlic, celery, chipotle, and cook for approximately 5 minutes stirring frequently.
4.
Add the kale, pushing it down into the pan to make it fit, then add the hominy and chicken stock and bring to a slow boil.
5.
Simmer for 10 minutes. Add the chicken pieces and simmer for 5 minutes until cooked through. Remove bay leaf, add salt & pepper to taste.

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