Quick Pozole De Pollo

• 3 lbs chicken legs with thigh, cut in halves
• 1 (15 ounce) can white hominy, drained
• 2 (8 ounce) cans of el pato tomato sauce
• 2 tablespoons chicken bouillon
• 1 large onion, finely diced
• 1 large cabbage, shredded
• 10 -12 radishes, thinly sliced
• 4 -5 lemons, quartered
• 10 -12 tostadas
• 1 teaspoon dried oregano, crushed

1. In large stock pot add enough water to cover chicken.
2. Let it come to a boil and simmer for approximately 30-40 minutes, making sure it doesn't dry out, adding water as needed, keeping it in a soup consistency.
3. Add hominy, El Pato tomato sauce and chicken bouillon.
4. Let it simmer for 20 minutes longer.
5. Ladle/spoon into a large individual serving bowl.
6. Garnish with cabbage, onions and radishes to taste.
7. Add some lemon and oregano to taste.
8. Enjoy it with tostadas on the side.

chicken, white hominy, tomato sauce, chicken bouillon, onion, cabbage, radishes, lemons, oregano

Taken from www.food.com/recipe/quick-pozole-de-pollo-357529 (may not work)