Chicken Posole

• 2 12 cups water
• 2 12 cups chicken stock (or all stock)
• 4 boneless skinless chicken breast halves
• 2 (16 ounce) cans white hominy, drained
• 2 (14 1/2 ounce) cans stewed tomatoes
• 1 tablespoon Mexican oregano
• 12 teaspoon ground cumin
• 1 teaspoon ground dried chile (Ancho, New Mex, Guadillo or pasilla)
• 1 jalapeno, seeded and minced
• 1 dash hot pepper sauce
• 14 cup cilantro, minced
• 1 12 cups lettuce, shredded
• 34 cup radish, sliced
• 34 cup green onion, sliced
• 1 12 cups monterey jack cheese, grated

1. Bring 5 cups stock/water to boil in large saucepan.
2. Add chicken; cover and simmer until cooked through, about 13 minutes.
3. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan.
4. Cool chicken slightly.
5. Shred chicken and set aside.
6. Add hominy, stewed tomatoes, oregano, jalapeno and hot pepper sauce to reserved cooking liquid.
7. Bring to boil.
8. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour.
9. Stir in shredded chicken.
10. Season with salt, pepper and additional hot pepper sauce, if desired.
11. (Can be prepared 1 day ahead.
12. Cover; chill.
13. Bring to simmer before serving.)
14. Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls.
15. Ladle posole into each bowl.
16. Top posole with grated Monterey Jack cheese and serve.

water, chicken stock, chicken, white hominy, tomatoes, oregano, ground cumin, ground dried chile, jalapeno, pepper sauce, cilantro, cups lettuce, radish, green onion, cheese

Taken from www.food.com/recipe/chicken-posole-345680 (may not work)