Tuesday, February 10, 2009
4-6 pieces of chicken (Cook and shred)
6-9 dried red chilies (clean seeds and stems off)
3 cans of Posolé (hominy)
10 cubes or 10 tsp of chicken boullion
pinch of Cumin
pinch of Cajon seasoning
pinch of lemon pepper
-Fill soup pan of water 3/4 full.
-Add chicken and boil until cooked. Shred chicken and put back into water.
-In separate pot boil the red chilies until soft and then puree with a little bit of water and then add to the water and chicken.
-Add the hominy
-Add seasonings (to taste)
Cook until the hominy is soft and top with shredded green cabbage, chopped white onion, chopped radishes that were tossed with lime juice.
I made this a little different and added the onion, radishes, and cabbage in the soup to be cooked and I liked it a lot better, but either way it's pretty good stuff!
Boil the chicken
The Chilies (take out the stems and seeds)
Boil the skins until soft
Shred the Chicken (and this is where I decided to move to the crockpot)
I used these seasonings and I didn't have any Cajon Seasoning.
Add the Chicken Boullion
I added the skins prematurely because Aidan was taking a nap so I didn't want to wake him by pureeing them. I pulled them out later.
Add the Hominy (Pasole')
A bunch of Radishes
Pureeing the skins
I chopped up the Radishes (I pureed some onion too)
Cut up some Cabbage. I threw everything in the crockpot and let it cook for a few hours.
It turned out REALLY good!