Chicken Posole

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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5 cups water
4 chicken breast halves
2 (15-16oz.) cans white hominy, drained
2 (14-1/2oz.) cans stewed tomatoes
4 tsp. dried oregano
2 jalapeno chiles, seeded, minced
dash of hot pepper sauce
1-1/2 cups shredded lettuce
3/4 cup sliced radishes
3/4 cups sliced green onions
1-1/2 cups grated Monterrey Jack cheese

Bring 5 cups of water to a boil in a large saucepan. Add the chicken and cover, simmering until the chicken has cooked through. Transfer the chicken to a platter, reserving the cooking liquid in the saucepan. Allow the chicken to cool slightly, and remove the meat from bones, and shred. Set aside.

Add the hominy, stewed tomatoes, oregano, jalapeno and hot pepper sauce to the reserved cooking liquid. Bring to a boil and reduce the heat. Simmer until it begins to thicken, stirring often, about one hour. Stir in the chicken and season with salt, pepper and more hot sauce if desired. Divide the shredded lettuce, sliced radishes and sliced green onions equally among the soup bowls. Ladle the posole into the individual bowls and top with grated Monterey Jack cheese. Serve hot.

Serves 4-6.