Chicken Posole

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 1/2 cups water
• 2 1/2 cups chicken stock (or all stock)
• 4 boneless skinless chicken breast halves
• 2 (16 ounce) cans hominy, drained
• 2 (14 1/2 ounce) cans stewed tomatoes
• 1 tablespoon mexican oregano
• 1/2 teaspoon ground cumin
• 1 teaspoon ground dried chile (ancho, new mex, guadillo or pasilla)
• 1 jalapeno, seeded and minced
• 1 dash hot pepper sauce
• 1/4 cup cilantro, minced
• 1 1/2 cups lettuce, shredded
• 3/4 cup radish, sliced
• 3/4 cup green onion, sliced
• 1 1/2 cups monterey jack cheese, grated

Recipe

• 1 bring 5 cups stock/water to boil in large saucepan.
• 2 add chicken; cover and simmer until cooked through, about 13 minutes.
• 3 using tongs, transfer chicken to platter; reserve cooking liquid in saucepan.
• 4 cool chicken slightly.
• 5 shred chicken and set aside.
• 6 add hominy, stewed tomatoes, oregano, jalapeno and hot pepper sauce to reserved cooking liquid.
• 7 bring to boil.
• 8 reduce heat; simmer until slightly thickened, stirring often, about 1 hour.
• 9 stir in shredded chicken.
• 10 season with salt, pepper and additional hot pepper sauce, if desired.
• 11 (can be prepared 1 day ahead. cover; chill. bring to simmer before serving.)
• 12 divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls.
• 13 ladle posole into each bowl.
• 14 top posole with grated monterey jack cheese and serve.