CINCO de MAYO CHICKEN MEXICAN POZOLE FOR THE SOUP KITCHEN ENJOY DAN:

CINCO de MAYO CHICKEN MEXICAN POZOLE FOR SOUP KITCHEN

                                                                                                 By CHEF DAN:

Serves 30-40

 INGREDIENTS:

6 pounds chicken breast

6 pounds chicken thighs

12 tomatillos, husk removed and rinsed

4 onions cut in half

6 carrots cut in half

6 celery sticks, cut in half

4 limes cut in half

12 stems cilantro

1 (6 pound (9Oz) can white hominy, drained and rinsed

3 (10 Oz) cans enchilada sauce

22 cups chicken stock

2 tablespoons berbare, seasoning

2 tablespoon cumin powder

2 teaspoon black pepper

1 teaspoon oregano

3 garlic cloves, separated

12 radishes for topping

2 fresh packages of fresh corn tortillas

DIRECTIONS:

1.   Place the chicken pieces, vegetables, tomatillos cilantro, limes, enchilada sauce, berbare, cumin, black pepper, oregano and garlic.

2.   Add 22 cups water, to a sock-pot; bring to boil.

3.   Reduce heat cover and simmer for 4-6 hours.

4.   Remove chicken parts from the stock and place in the refrigerate overnight.

5.   Place stock in the refrigerate overnight, next day skin off fat.

6.   Next day pull chicken from the bones; shred the chicken into strands.

7.   Add the shredded chicken to the soup-pot.

8.   Add hominy to the soup-pot and bring to a boil.

9.   Reduce heat; cover and simmer for 1 hour.

10.                Top with radishes.

DIRECTIONS FOR TORTILLAS:  (PRE-HEAT OVEN TO 350 DEGREES)

36 corn tortillas

2 tablespoon olive oil

Fine salt and chili powder

Coat each tortilla with olive oil, hit with a splash of salt and chili powder.

Place on baking sheet and bake 12-15 minutes.

ENJOY DAN:                                                       BON-APPETITE!!