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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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It's a little twist, fast and easy, from the traditional and time consuming way of making it, but still, with a ......deliciossso....flavor!!! Ingredients:
3 lbs chicken legs with thigh, cut in halves |
1 (15 ounce) can white hominy, drained |
2 (8 ounce) cans of el pato tomato sauce |
2 tablespoons chicken bouillon |
1 large onion, finely diced |
1 large cabbage, shredded |
10 -12 radishes, thinly sliced |
4 -5 lemons, quartered |
10 -12 tostadas |
1 teaspoon dried oregano, crushed |
Directions:
1. In large stock pot add enough water to cover chicken.
2. Let it come to a boil and simmer for approximately 30-40 minutes, making sure it doesn’t dry out, adding water as needed, keeping it in a soup consistency.
3. Add hominy, El Pato tomato sauce and chicken bouillon.
4. Let it simmer for 20 minutes longer.
5. Ladle/spoon into a large individual serving bowl.
6. Garnish with cabbage, onions and radishes to taste.
7. Add some lemon and oregano to taste.
8. Enjoy it with tostadas on the side.
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