|1 teaspoon||olive oil|
|2 teaspoons||garlic, chopped|
|3 tablespoons||onion, chopped|
|2||guajillo peppers, dry|
|8 ounces||boneless chicken breast, cut into bite-size pieces|
|2 cups||canned hominy, rinsed and dry|
|2 quarts||vegetable broth|
|1 bunch||fresh cilantro, chopped|
|1 bunch||fresh mint leaves, chopped|
Toast the guajillo peppers in a dry pan for 3 minutes until soft, then add to blender with the water and blend; set aside.
To a thick-bottom pot, add oil and cook the onion and garlic until soft, then add the reserved pepper sauce and reduce by half.
Add the chicken, hominy, broth, oregano, and cinnamon.
Add half the chopped mint leaves and cook until chicken is well done.
Serve garnished with fresh lime, fresh cilantro, and fresh mint.
|Sat Fat||1.5 g|