Spicy Chicken & Short Rib Soup

I am not above stealing my partner's recipe and sharing it with the world. This beautifully spicy and savory soup is a staple in our home - perfect as a winter warmer or as an alternative to a classic Chicken Noodle when you're feeling under the weather. Serve with sliced radishes, cubed avocado, cilantro, sliced green onions, and wedges of lime for hit of freshness to finish it all off! Ingredients:

• 1 lb beef short rib (or stew beef for more wallet friendly option)

• 1 lb skin on, bone in chicken thighs or drumsticks

• 3 medium onions, cut into 8ths

• 2 medium carrots, cut into 1/2 in medallions

• 1 head of garlic, cloves in tact separated & peeled

• 3 bell peppers (your choice, I usually do 2 green & 1 red), cut into 1 in pieces

• 2 habanero peppers (jalapeño works too if you don't like too much spice!)

• 2 inch chunk o'ginger (sliced down the middle)

• 14 oz. hominy

• 1 bunch of thyme

• 1 tsp cumin seeds

• ground cumin, lots

• salt & pepper

Method:

1. At least an hour ahead of time, pat dry your short ribs & (like Samin taught us) generously coat in salt and freshly ground pepper. When I say generously, I mean coat it in enough salt that would make your mother lecture you on the importance of watching your sodium intake.

2. Heat a large, heavy bottomed pot over medium high heat - preferably a dutch oven. Heat 1 1/2 tbsp neutral oil, then add your seasoned sort ribs to brown. Brown each side of the short ribs, about 2-3 minutes each side but just watch it!

3. Once the short short ribs are well browned, tip in your onions, garlic, ginger, and cumin seeds. Allow to brown slightly, then top off with 12 cups of water. Add one of your habaneros and one tablespoon of ground cumin. Bring to boil, then reduce to a gentle simmer. Let simmer for 2 hours, stirring occasionally.

4. While your short ribs simmer, pat dry your chicken thighs and season with salt, freshly cracked pepper, 2 tsp of cumin, and thyme leaves in a medium bowl. Let sit at room temperature 1 hour. Fry in a separate pan in one tablespoon of neutral oil. Allow fat to render and skin to brown - about 4 minutes each side. Add chicken thighs to the pot with short ribs, let simmer 30 minutes. At this point, you can add the additional habanero if you're wanting more spice! Too much spice? Remove the pepper and add an additional two cups of water. Add 2 tsp of cumin.

5. Remove meat from the pot and shred meat from the bone. Return meat to the pot, along with the bones if desired. Otherwise, discard bones. Add carrots and bell peppers to your pot. Let simmer for 15 minutes. Adjust soup to taste with salt. Serve!