member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Southwestern Loza Lupa Soupa


    Source of Recipe


    Internet

    List of Ingredients




    4 skinless bone-in chicken breasts (we used 5)
    12 cloves garlic, chopped
    16 cups water
    1 medium onion, chopped
    2 tablespoons olive oil
    4 medium tomatoes, chopped
    29-ounce can hominy, drained
    Salt and pepper to taste

    Combine the chicken, garlic and water in a large soup pot. Bring to a boil. Reduce heat and simmer for 1 hour.

    Skim the broth; remove the chicken and cool. Bone and shred the chicken and return to the pot.

    Saute the onion in olive oil in a large skillet until translucent. Add the tomatoes. Cook for 2 minutes, stirring constantly. Add the hominy (we used one 15-ounce can hominy and 1 cup sweet corn). Cook for 2 minutes.

    Stir the tomato mixture into the chicken mixture. Heat to serving temperature and adjust the seasonings. Ladle into soup bowls. Garnish with tortilla chips and shredded Monterey Jack Cheese. Serves 10 to 12.

    Recipe




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |