Posole

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.

Soup garnish:

Finely shredded cabbage (2 cups), fresh cilantro sprigs, pico de gallo or your favorite salsa, avocado wedges, and lime