Recipe Name Green Pozole Submitted by service learning Recipe Description A Mexican soup with a tomatillo base. Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 80 Ready In (minutes) 110

Ingredients Amount Measure Ingredient 3 pieces Chicken Breast skinless, boneless chopped 4 cups white corn, canned 4 large Tomatoes (tomatillos), roasted (3/4 pound) 1 large Onion, chopped 3 peppers jalapeno pepper 2 peppers green or red pepper chopped 2 clove Garlic 1 tablespoon salt, to taste 1 dash pepper, to taste 2 leaves bay leaf 4 cups (8 fl oz) water Steps Sequence Step 1 open the can of hominy and rinse through a strainer, until the water runs clear. Then, put it in the pot where you will cook the chicken. 2 Clean the chicken and cut it into smaller pieces (3-4) and place in the pot with the hominy. Add the garlic (peeled) Add water until it cover everything in there. 3 cover it with a lid and bring it to a boil and then lower it to a medium heat setting for about 45-55 minutes (or until the chicken is cooked) 4 Take the chicken out and let it cool. While that happens place 4 cloves of garlic, half an onion, the tomatillos (peeled), 2 serrano peppers, some cilantro (to taste), and about 2 cups of water in a blender and blend. 5 add the salsa to the pot with the hominy and let it simmer for about 15-20 minutes until it changes color and add salt to taste. 6 Shred the chicken and place it back in the pot. It is ready to serve.