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1
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can
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7 oz. chipotle chiles in adobo sauce
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1
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Tbs
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extravirgin olive oil
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2
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cups
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onion, chopped
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1
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cup
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carrot, chopped
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1/2
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cup
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celery, chopped
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1
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tsp
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ground cumin
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1/2
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tsp
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dried oregano
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1/2
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tsp
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dried thyme
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6
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garlic cloves, crushed
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6
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cups
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chicken broth (low sodium) * see note below
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1 1/2
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lbs
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skinless boneless chicken breast
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2
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medium red potatoes (about 12 oz.) cut into 1/2" pieces
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1
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can
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15.5 oz white or golden hominy, rinsed and drained
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1/4
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cup
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whipping cream
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1
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cup
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plum tomato, seeded & chopped
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1/4
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cup
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fresh cilantro, chopped
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1/2
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tsp
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salt
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8
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lime wedges
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1
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Remove 1 chile and 1 teaspoon adobo sauce from can, reserve remaining chiles and sauce for another use. Finely chop chile. Set chile and sauce aside separately.
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2
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Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic). Cook 7 minutes or until onion is tender, sitrring frequently. Stir in broth. Bring to a boil. Add chicken, cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks, cover and keep warm.
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3
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Remove pan from heat. Let stand 5 minutes. Place one-third of broth mixture in a blender, process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy. Bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream. Simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Server with lime wedges.
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