Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chicken broth
- 1 cup hominy
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large soup pot
- Ladle
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large soup pot, add the chicken pieces and cover with water. Bring to a boil over high heat, then reduce heat to low and simmer for 30 minutes.
2. Remove the chicken from the pot and set aside to cool. Strain the chicken broth and discard any solids.
3. In the same pot, add the onion, garlic, tomatoes, carrots, celery, and bell pepper. Cook over medium heat until the vegetables are tender, about 10 minutes.
4. Add the cumin, oregano, thyme, smoked paprika, salt, and black pepper. Stir to combine.
5. Add the chicken broth back to the pot and bring to a boil. Reduce heat to low and simmer for 30 minutes.
6. Shred the chicken and add it back to the pot along with the hominy. Cook for an additional 10 minutes.
7. Stir in the chopped cilantro and serve hot with lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 15g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork
- Hominy can be substituted with corn kernels or chickpeas
- Cilantro can be substituted with parsley or green onions
Variations:
- Add diced potatoes for a heartier soup
- Use fire-roasted tomatoes for a smoky flavor
- Add a can of diced green chilies for some heat
Tips and tricks:
- Use bone-in chicken for more flavor
- Skim any foam or impurities that rise to the surface while boiling the chicken
- Make a double batch and freeze for later
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with lime wedges on the side.
Garnishes:
- Chopped cilantro
- Diced avocado
- Sour cream
- Shredded cheese
Pairings:
- Cornbread
- Tortilla chips
- Quesadillas
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water
- If the soup is too thin, let it simmer for longer to reduce the liquid
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F
- Store leftovers promptly in the refrigerator
Food history:
Tecula Mecula is a traditional Mexican soup that originated in the state of Michoacán. It is typically made with chicken, hominy, and a variety of vegetables and spices.
Flavor profiles:
Savory, smoky, and slightly spicy
Serving suggestions:
Serve hot with lime wedges and garnishes of your choice.
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Taste: Savory, Tangy, Herbal, Spicy, Comforting