Last year for Christmas we were asked to bring a soup to Ryan's family soup party. We took Pozole. This is a Mexican soup that Ryan learned how to make while on his mission. We have been asked and asked about getting everyone a recipe. Well, we never go off a recipe so we wrote down what we did this year. Now this is just a basic recipe. You can change it up however you want.
So here it is:
So here it is:
Ingredients:
5 Chicken Breasts (Cooked and Shredded)
4 Sticks of Celery (Chopped)
3 Red Jalapeños (Deveined and Chopped)
1 Medium Red Onion (Chopped)
4 Cups Chicken Stock
3 Cups (24 ounces) Salsa Verde Green Sauce
2 Cans (14 ounce cans) Diced Tomatoes w/ Green Chilies
6 Cans (15 ounce cans) Hominy (Drained and Rinsed)
1 Can (Large) Green Chili Enchilada Sauce
3 ½ Cups Water
Directions:
-Boil chicken until cooked. Shred and set to the side.
-Chop up celery, red jalapeños and red onion. Set to the side
-In a large pot, place all ingredients.
-Cook until ready to eat. Be catious. If you have added spicy ingredients, the soup will seem hotter.
(Based on the taste you are wanting, season with what you would like. Every time we make this soup it changes. We never make the same soup twice. For a variety of flavor, call Ryan. He can guide you to what kind of flavor you are wanting.)
Side Ingredients:
-Tostadas
-Sour Cream
-Avocado (or guacamole)
-Put the sour cream on the tostada and eat with your soup. You can put avocado on the tostada as well.
