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Chicken Pasole

Chicken Pasole
Course Soup
Cuisine Mexican

Ingredients

  • 1/2 Gal – Water
  • 3/4 T – Salt
  • 2 oz – Chicken Base
  • 1/2 # – Cilantro- chopped
  • 1/2 # – Yellow Onions- 1/2″ diced
  • 2 t – Granulated Garlic
  • 2 t – Onion Salt
  • 1 dash – Cayenne Pepper
  • 1 t – Crushed Red Pepper
  • 2 t – Cumin
  • 1/4 Cups – Chili Powder
  • 1/3 Cups – Key Lime Juice
  • 1 each – Santa Leaves
  • 1 T – Oregano
  • 1 oz – Hot Sauce
  • 27 oz – Crushed Tomatoes
  • 4 oz – Tomato Juice
  • 27 oz – Hominy
  • 2.5 # – Chicken Thighs – cooked and diced to 1/2″

Instructions

Procedure:

  1. In the large stock pot combine all of the ingredients except for the chicken.
  2. Simmer for several hours.
  3. Add the chicken.

Recipe Notes

Yield: 1 gal