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POZOLE
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| 5 cups | chicken stock |
| 1 42 oz box + 2 cups | water, optional |
| Garlic | |
| Onion | |
| Celery | |
| Carrots | |
| 1-2 15 once cans hominy drained | |
| 2 14 1/2 ounce cans | stewed tomatoes |
| ( fire roasted or Mexican style) | |
| 4 teaspoons | oregano |
| 1 | jalapeño chopped |
| 3 Tablespoons | chili powder |
1 rotisserie chicken shredded
In a large pot add diced onions celery carrots jalapeño and sweat.
Add stock and bring to a boil.
Add hominy tomatoes oregano and chili powder.
Bring back to a boil. Reduce heat and simmer stirring often for an hour.
Stir in shredded chicken.
Season with salt and pepper.
Serve with toppings on side.
TOPPINGS: sliced radishes - diced avocado - chopped cilantro - shredded lettuce - sour cream - sliced limes
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