Cooking (Probably) The Most Flavorful Soup in Existence

By Chef Billy Parisi · 90 min

Ingredients

Instructions

1. Heat the olive oil in a large 2-gallon pot over medium heat. Add the onion, garlic and carrots, season lightly with salt, and sauté 10 to 12 minutes until browned.
2. Add the whole chicken, celery, bay leaf and 1 gallon of water. Simmer over low to medium heat for 75 to 80 minutes, until the chicken is cooked through.
3. Lift the chicken out onto a plate. Strain the stock into a separate large pot and set the strained vegetables aside, discarding the bay leaf.
4. Add the hominy to the strained stock and heat over low to medium heat.
5. Press the seeded chiles in a dry large cast-iron or carbon steel pan over medium heat for 2 to 3 minutes, pressing each one down for a few seconds at a time with a spoon or spatula. Cover them completely with water and simmer over low heat for 30 minutes, until softened.
6. Toast the cumin seeds in a medium skillet over low to medium heat, stirring constantly, for about 4 to 5 minutes until very fragrant. Grind them finely in a mortar and pestle or spice grinder.
7. Blend the strained vegetables with 2 cups of strained stock, the softened chiles (drained, not the liquid), the ground cumin, oregano, vinegar, cilantro and salt until smooth. Add this to the pot with the stock and hominy.
8. Once the chicken is cool enough to touch, remove the skin, pull the meat from the bones and shred it by hand. Add it to the pot and cook 20 to 25 minutes to blend the flavors.
9. Season to taste with salt and, if you like, a small squeeze of half a lemon or lime. Serve with the toppings of your choice.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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