Re: soups & stews
Here's one that has become a big hit with everyone that's had it. It's called Posole, a mexican chicken soup and it couldn't be easier to make. The size of the cans depends on how much you want to make.
2 39oz. cans of low sodium chicken stock
2 25oz. cans of green enchilada sauce
1 1 gallon can of hominy
1 whole chicken
Cilantro, diced onion and oregano for garnish
Add the stock, enchilada sauce and hominy to the pot let simmer for about 45 minutes till the hominy softens to the tenderness you like then add shredded chicken, we get the precooked from the store that way there's less to do and it comes together really fast. Garnish with the cilantro, onion and oregano. Ours will last a couple of days if it's just the wife and kids and I and like all good soups it tastes better the next day. If you want to spice it up a bit add a little red pepper flake.
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Last edited by hstout1143; 11-10-2012 at 11:38 AM..