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Turn the oven to the broil setting and cut the pasilla and anaheim peppers in half.
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Place the peppers cut side down on a cookie sheet and broil until the tops are charred, about 15 minutes.
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In a large stock pot heat 1 tbsp olive oil and brown the chicken for several minutes on each side.
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After the chicken is just cooked, shred apart with a pair of forks, remove and set aside in the refrigerator.
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Scrape the brown bits up from the pan and add more oil. On medium heat, add the onion, celery, leeks and green peppers. Cook until the mixture has softened.
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Stir in the canned diced green chile, garlic, cumin, paprika and cayenne.
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Puree the charred peppers in a food processor for several minutes until smooth and transfer the mixture to the stockpot.
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Stir in the beans, hominy, corn and chicken stock.
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Cook for about 1 hour on a low simmer.
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During the last 20 minutes of cooking, pour in the milk, lime juice and the shredded chicken. Taste and adjust seasoning if desired.
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Garnish with crumbled queso fresco, cilantro and avocado cream.