45 min prep time
8 cups chicken stock or broth (if you use store bought, reduce amount of salt)
2 cups water
1 lb. chicken breast, raw, trimmed of fat
One 25 oz.can Mexican style hominy, we use Juanita brand, rinsed and drained
1 tbsp. Kosher salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1. Combine chicken stock, water, chicken breast, hominy, salt, coriander and cumin in a large sauce pan.
2. Bring to a boil, reduce heat and simmer until the chicken is cooked through, approximately 30-40 minutes.
3. Remove chicken from liquid, cool slightly, and shred into ½-inch wide shards.
4. Add chicken back to soup base, stir.
5. Serve with garnishes.
Finely shredded cabbage (2 cups), fresh cilantro sprigs, pico de gallo or your favorite salsa, avocado wedges, and lime