Clean the meat (freeing it from any tendons or sinews), rinse it and rub it dry. Carve into 8 portions.
Peel the onions and cut into coarse pieces. Cut the peppers in half, remove the stalks, ribs and seeds, blanch the halves warm and cut into 3 cm wide strips (blanching prevents bitterness and the strips should be as large as possible so that they do not fall apart during cooking).
Heat the oil in a saucepan and sauté the onion cubes until soft. Add the chicken pieces and sauté for a few minutes.
Add the bell pepper pieces and the clear soup and stew everything together with the lid closed for 30 minutes.
In the meantime, stir the sour cream with the spices and after the 30 min. add it to the cooking pot and fold it in. Also add the hominy and heat gently, but don’t do it now. When everything is hot together, the meal is ready (a few min. Darauf).
Additional dish: Long-grain rice, but no additional vegetables or leaf salad necessary
Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!