Tuesday, April 27, 2010


A spicy Mexican Soup I often had on my mission.


2 (15 oz) cans hominy
0.5-1 lb chicken, diced
1-2 tsp oregano
3 cloves garlic, minced
1 onion, chopped
1-2 Tbs chili powder
1-2 cups chicken broth and water


Season chicken and cook. Set aside. Saute onions and garlic in oil. Add all ingredients. Cook 15 minutes. Great with thinly sliced cabbage on top.

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