2largechicken leg quarters (bone and skin included)
1onion (chopped in half and then each half into thirds or large chunks)
1teaspooncumin
2sprigsthyme (optional)
1bay leaf
2garlic cloves, minced
2cupscabbage, shredded
4radishes (thinly sliced)
2 -3tablespoonscilantro (chopped)
1⁄4onion (chopped for garnish)
1lime (cut into wedges)
1teaspoonoregano
salt and pepper, to taste
1jalapeno (sliced)
29ounceshominy, drained and rinsed
NUTRITION INFO
Serving Size: 1 (302) g
Servings Per Recipe:4
Calories: 181.8
Calories from Fat 18 g10 %
Total Fat 2.1 g3 %
Saturated Fat 0.3 g1 %
Cholesterol 0 mg 0 %
Sodium 442.9 mg 18 %
Total Carbohydrate37.5 g 12 %
Dietary Fiber 7.4 g29 %
Sugars 6.9 g27 %
Protein 4.3 g 8 %
DIRECTIONS
Put chicken, water, large onion chunks,cumin, thyme and bay leaf in large pot and bring to boil. Reduce heat to simmer for 45 minutes. Remove chicken, discard skin, bones, joints, tendons, etc. Shred meat. Strain broth and discard onion, thyme and bay leaf.
Return chicken, broth, garlic and hominy back into pot, season with salt & pepper and bring to simmer for 15 minutes. Bring to rolling boil before serving.
Serve very hot soup garnished with cabbage, radishes, cilantro, chopped onion, jalapeno, lime and oregano.
