Ingredients Jump to Instructions ↓

  1. 5 cups 1185ml Water

  2. 4 Chicken breast halves

  3. 2 White hominy - (15 to 16 oz ea) - drained

  4. 2 Stewed tomatoes - (14 1/2 oz ea)

  5. 4 teaspoons 20ml Dried oregano

  6. 1 Jalapeño chili - seeded, minced

  7. 1 Hot pepper sauce Salt - to taste Freshly-ground black pepper - to taste

  8. 1 1/2 cups 355ml Shredded lettuce

  9. 3/4 cup 177ml Sliced radishes

  10. 3/4 cup 46g / 1.6oz Sliced green onions

  11. 1 1/2 cups 219g / 7.7oz Grated Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring 5 cups water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool chicken slightly. Remove chicken from bones; discard skin and bones. Shred chicken. Set aside. Add hominy, stewed tomatoes, oregano, jalapeño and hot pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt, pepper and additional hot pepper sauce, if desired. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.) Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve. This recipe yields 4 to 6 servings.


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