In spite of its name, the original recipe for this stew is made with beef and not chicken. This version is thickened with masa balls and introduces guajillo chillies instead of green.
The end result is a delicious and fulfilling bowl of soup that will warm your heart in a winter day and can be served as a one course meal anytime.
250 gr Whole Bayo Beans (840 grs/can),drained
250 gr Hominy – Whole Cooked Maize – Nixtamal(rinsed and drained)
250 gr fresh-masa“In spite of its name, the original recipe for this stew is made with beef and not chicken. This version is thickened with masa balls and introduces guajillo chillies
2 TBS lard or vegetable shortening
1 kg chicken pieces (preferably thighs and breasts)
2 chiles Guajillo, seeds removed and chopped
1 tsp cumin
1 tsp epazote
3 garlic cloves 1 onion ( 1 half full and the other half, finely chopped)
Salt to taste
1 large spring of coriander, chopped
50 gr feta cheese, grated
- Using a large and tall pot fill with water. Add the hominy, chicken, half onion, chilli, garlic, cumin, epazote and salt to taste. Bring to a boil.
- While the chicken stock boils, mix the fresh masa with the shortening and salt. Make with your hands little balls, like small meatballs.
- Add the masa balls to the soup once it’s boiling and leave until cooked.
- In the mean time, open the can of beans and drain. Set aside 250 gr.
- Once the chicken is cooked, take out from the pot. Leave to cool down a bit and shred. Return to the pot. Add the beans and bring back to a boil. Check liquid, if you need to add more water, always add hot. Recheck seasoning.
- In the mean time place the chopped onion, coriander and grated cheese in small bowls and set on the table.
- Serve the stew in deep soup bowls and let your guests garnish their own plate with the onion, coriander, cheese and a few drops of Valentina Salsa.
Accompany with warm corn tortillas or tostadas.