I grew up in New Mexico, and I remember a few really good things; personal fireworks, White Sands, and the best food available in these United States. If you are a fan of Santa Fe style food, you'll like how this substitute tastes and how easy it is.
1 lb Chicken/Pork or Turkey (bonless/skinless breast meat if poultry, loin if pork)
1 Tblsp Minced Garlic
1/4 onion, chopped
2-6 Fresh Jalapeno peppers finely chopped*
4 Cups of low sodium chicken broth
1 Can of Chipoltle peppers in Adobo sauce ('ethnic' food isle)
1 Large can White Hominy
1 regular can white corn
1 regular can black beans
3/4 inch stack of fresh, soft corn tortillas
A few pats of butter or some olive/peanut oil. (Guerrilla cooking, use what you have)
1 Packet Lowry's enchilada seasoning, or your favorite substitute (dry ingredients only)
Start off by cubing the meat into 1/4" cubes, mince the garlic (if necessary), and chop the onion.
In a pan on medium heat drop in your butter/oil and saute the garlic and onions. Once they begin to caramelize, drop in the cubed meat and sear it. Once the meat is seared, dump the entire contents, oil/butter included, into a big pot. Add the broth, make sure it covers the meat, etc., with an inch or so to spare. Bring to a boil, and let boil for 20 minutes. (20 minutes insures both poultry and pork is cooked thoroughly).
While the broth and meat are boiling, prep your other vegetables. Start with the Chipoltles. Pop the can and separate the peppers from the adobo sauce, keep the adobo sauce. Cut the hard tops off the peppers, and fineley chop the peppers. When the peppers are chopped, drop them in the boiling pot. Start on the jalapenos. *Know that the more of these you add, and the more seeds you get into the soup, the spicier it gets, and this can get spicy hot. So choose the amount wisely. Chop your peppers, however many you can handle, and add them to the boil. Pop the top on the canned hominy, beans and corn, and drain thoroughly.
After the 20 minute boil is done, reduce to a simmer. While simmering, whisk in the adobo sauce you saved and then the enchilada seasoning you chose. Once that is dissolved, drop in hominy, corn and beans. Take the corn tortillas and cut the 3/4" stack into 1/4" strips, and the rotate and cut into even squares. Drop these tortilla squares into the simmer, and continue to simmer until the tortillas are mostly dissolved.
Now it's ready to serve. The peppers, both chipoltles and jalapenos define the spicy hotness. This hearty soup will have loads of flavor, however the proper balance of peppers will be what sets one batch apart from another.