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Pisole (Mexican Hominy Soup) Recipe

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This recipe for Pisole (Mexican Hominy Soup), by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shawneese Heath
Added: Monday, November 5, 2007

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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