I changed so much about this recipe. Okay, first I fried the Pasilla chiles in a dry heat to blister and rough tore them (no chopping, you’ll see why later). Then I seared the chicken thighs in oil for maybe 3min per side, don’t need to cook them through yet. Followed everything else as written, but added some oregano to the soup AS WELL AS the seared chicken thighs and everything else to let simmer for 15min. Took out the thighs to cool and shred (much nicer texture than cutting into chunks!), and took an immersion blender to the soup until I couldn’t see any big chunks. This is a key thing missing from this recipe! The texture would be so strange without blending. Anywho, after that, added the shredded thighs, black beans, AND a cup of corn to the soup. Taste and adjust. To serve, of course ladle over tortilla chips. I couldn’t be bothered to make my own strips. Annnnnd I shredded up some cabbage and radishes like pozole to garnish, along with the Oaxaca cheese and lime. Chefs kiss.
