Chicken Pozole Soup

120 min · Serves 6

Based on a recipe from Pictorial Recipes Oregon State University Cooperative Extension Service Oregon Family Nutrition Program Recipe submitted by Lynn Myers Steele, 2000, via USDA MyPlate Kitchen

What goes in

• 1whole chicken, skinned and cut into pieces
• 8 cupswater
• ½ cuponion, chopped
• 1.2 mlblack pepper
• 59.1 mlchili powder
• 8 ozlow-sodium tomato sauce
• 2½ mldried oregano
• 5 cupscanned hominy, rinsed and drained
• 3 cupsiceberg lettuce, shredded
• 1lime, cut into wedges

How to cook it

1. Place the chicken pieces in a large pot and pour in the water.
2. Simmer the chicken over medium heat for 60 minutes.
3. Stir in the onion, black pepper, chili powder, tomato sauce, and oregano.
4. Once the chicken is fully cooked, remove the pieces from the pot and discard the bones.
5. Add the deboned chicken back into the pot.
6. Stir in the rinsed hominy and continue to simmer the soup for another 45 minutes.
7. Serve the soup topped with shredded lettuce and lime wedges.

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