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Cook1 hr 30 mins
This is a spicy Mexican soup that is sure to warm your tummy on a cold Winter's day! My daughter thinks that it's too spicy but the rest of us love it.
- 2 1⁄2 cups water
- 2 1⁄2 cups chicken stock (or all stock)
- 4 boneless skinless chicken breast halves
- 2 (16 ounce) cans white 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
- Bring 5 cups stock/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.
- Shred chicken and 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, sliced radishes and sliced green onions equally among soup bowls.
- Ladle posole into each bowl.
- Top posole with grated Monterey Jack cheese and serve.