1 1/2 gallons water

1 T. chicken base

Remove skin and wings from chicken; cover with water and add chicken base. Cook chicken over medium heat for approximately 1 1/2 hours. Remove chicken and let cool; bone chicken and chop meat into small pieces. Save broth.

1 T. canola oil

3/4 C. diced onion

3/4 C. minced tomato

1/2 T. minced garlic

1 tsp. oregano

1/2 T. chile powder

1/2 T. salt

1/2 T. finely chopped hot chiles

3/4 C. corn

2 C. chopped chicken

1/2 gallon reserved chicken broth

1/2 tsp. chicken base

7 oz. white hominy, drained

1 1/2 T. fresh lime juice

1/2 bunch fresh cilantro, chopped into 1/4-inch pieces

 

Place canola oil in pan and heat. Add onion, tomato, garlic, oregano, chile powder, salt and chiles and sauté until onions are translucent. Add corn, chicken, broth, chicken base and hominy. Bring to a boil and cook for 15 minutes. Add lime juice and remove from heat. Add chopped cilantro.

 

 

Yield:

Calories:

Fat:

Fiber: