I’ve been sick. It always seems to happen this time of year. I thought this year would be different, since I remembered to get my flu shot and I’ve tried to stay away from crowds. My hand sanitizer is frequently used, especially at Walmart. But it happened anyway.
It probably has a lot to do with the great PUSH required to finish our school semester while getting things ready for Christmas!
At any rate, when I am sick, there is one thing which brings me great comfort: this very special Mexican Chicken Soup (Pozole De Pollo). I first made this soup for our Mayan Feast when we were studying that ancient culture, but it quickly became a favorite. Now, when I am sick, I can barely survive without it!
It’s so easy, too. This is all you’ll need:
Whole chicken or several chicken breasts (I prefer boneless breasts for simplicity)
Chicken broth (2 large cans) or chicken flavor instant bullion (10 cups)
Several fresh garlic cloves
1 to 2 tsp. Oregano
1 to 2 lemons, freshly squeezed (or equivalent in lemon juice)
1 can hominy, drained (this corn product was found in the Mexican foods aisle at Walmart)
Condiments for topping the soup:
Cilantro
lime or lemon wedges
tortilla chips
diced green onion
Other people like adding fried flour tortillas, sliced radishes, diced avocado, or iceberg lettuce wedges to this soup, but for me, nothing compares to the cilantro-lime wedge-tortilla chip-green onion combo. It is pure comfort.
To prepare the soup:
1) Put the chicken, broth, garlic, oregano and lemon juice in the crockpot and simmer all day. When the chicken is done, remove it and shred the meat.
2) Put in the can of drained hominy and allow the soup to cook for another 30 minutes or so. Serve with your favorite condiments.
This is my favorite soup, too. I just added it to my menu planner! Hope you’re feeling much better.
Yummy!!! Thanks for sharing this recipe! It looks delicious!! 🙂