Grandma Cuca's Chicken Pozole Recipe kanosis

• whole chicken cut in pieces seasoned with salt
• large pot with cold water
• large can of hominy (the big can)
• 1 8oz can of Red Chile Sauce
• 1 T whole margoram
• 4 whole cloves of Christopher Ranch California grown garlic is best
• Garnish: lemon wedges, tostadas tortillas, shredded cabbage and Tapatillo Hot Sauce
• Salt to taste

1. Get the cut up chicken boiling in pot.
2. While chicken is boiling prepare the sauce: In a blender add the Red Chile Sauce, garlic and crushed marjoram.
3. I like to crush it in the palm of my hand over the blender.
4. When the chicken is nice and tender , add the sauce and hominy.
5. Let it come to a full boil.
6. Serve hot
7. Garnish first with lemon, then add the cabbage and Tapatillo sauce.
8. The tostadas are served on the side.
9. I crush mine in my soup.
10. Enjoy!

chicken, water, hominy, t, garlic, lemon wedges, salt

Taken from www.chowhound.com/recipes/grandma-cucas-chicken-pozole-11675 (may not work)