I love a dish that does not have multiple steps, is flavorful and deeply layered without too many ingredients. You can get the hominy from most supermarkets or in any store that sells Mexican ingredients. I recommend this for any cooking personality type but if you are squeamish about knowing when raw chicken becomes cooked, ask a friend or family member to check it the first or second time you make this to gain confidence.
Lastly, serving this soup is a great segue into discussing immigrants in the U.S. and elsewhere, is it not?
10 chicken legs
1 quart chicken broth
7 cloves garlic, minced
1 large onion, chopped
2 cups canned mote or hominy (large Mexican corn), rinsed
1 tbs ground chipotle pepper
2 tsp kosher salt
Optional: wedge of lime and cubed avocado for garnish
In a large pot over low to medium flame, heat up the chicken broth until it is bubbling and then add in garlic, onions, salt and chipotle pepper.
Add in the chicken legs and hominy and simmer for another 20-30 minutes or so.
Check to make sure that the chicken is cooked by cutting into a few pieces and seeing that the flesh is opaque.
Pick the bones out of the finished stew and serve in individual bowls with a wedge of lime, some cubed avocado and enjoy!