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"Those who forget the pasta are condemned to reheat it."--Unknown

Pisole (Mexican Hominy Soup) Recipe

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This recipe for Pisole (Mexican Hominy Soup) is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Soup:
1- 29 oz. can gold hominy
1- 10 oz. can enchilada sauce
1 pkg. taco seasoning
1 tsp. cumin
3 chicken breasts- cooked and cubed or shredded
Toppings: (use what you like)
chopped olives
chopped onions
avocado
tomatoes
shredded lettuce
shredded cheddar cheese
crunched up tortilla chips
Directions:
Directions:
I usually boil the chicken and save the stock to liquefy the soup. Place all soup ingredients in a large pot and add water to create the desired consistency and flavor. You don't need to drain the hominy. Heat until warm. Top with desired toppings.
Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
30-45 min.
Personal Notes:
Personal Notes:
This is my husband's all time favorite! You may use any meat. I've used leftover turkey after Thanksgiving and it is really good.)

 

 

 

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