6 Garlic Cloves 2 Roast Chickens 8 C. Chicken Broth 6 Tbs. Vegetable Oil 1/4 C. Cumin 4 tsp. Oregano 1/2 tsp. Cayenne 1 Large Onion 2 - 4 oz. cans diced chiles 2 - big cans of Hominy 2C. Shoepeg Corn Bring skin & bones, chicken broth and 4 cups water to boil. Reduce heat. Simmer 30 minutes. Strain and discard skin & bones. Heat oil over medium heat. Add cumin, oregano, cayenne, onion, and garlic. Stir in chicken & chiles. Add all but 1 C. hominy and 1 C. broth. Process the remaining hominy and broth and add to soup. Add corn. Simmer for about 30-45 minutes.
