5       – Cups Water

4 – Chicken Breasts Halves

 

2  15 – to 16 – ounce cans white hominy, drained

2  14 ½ ounce cans stewed tomatoes

4 – tsp dried oregano

1 – Jalapeño chili, seeded and minced

Dash of hot pepper sauce

1 ½ Cups shredded lettuce (Howard prefers cabbage)

¾ – Cup sliced radishes

¾ – Cup sliced green onions

1 ½ – Cups grated Monterey Jack Cheese

 

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 form bones, discard skin and bones.  Shred chicken.  Set aside.

 

Add hominy, stewed tomatoes, oregano, jalapeno 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 (cabbage), sliced radishes and slice green onions equally among soup bowls.  Ladle posole into each bowl.  Top posole with grated Monterey Jack cheese and serve.

 

Serves 4 – 6

 

Bon Appetit  1998

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