Quick Pozole De Pollo - cooking recipe

Ingredients

3 lbs chicken legs with thigh, cut in halves
1 (15 ounce) can white hominy, drained
2 (8 ounce) cans of el pato tomato sauce
2 tablespoons chicken bouillon
1 large onion, finely diced
1 large cabbage, shredded
10 -12 radishes, thinly sliced
4 -5 lemons, quartered
10 -12 tostadas
1 teaspoon dried oregano, crushed

Preparation

In large stock pot add enough water to cover chicken.
Let it come to a boil and simmer for approximately 30-40 minutes, making sure it doesn't dry out, adding water as needed, keeping it in a soup consistency.
Add hominy, El Pato tomato sauce and chicken bouillon.
Let it simmer for 20 minutes longer.
Ladle/spoon into a large individual serving bowl.
Garnish with cabbage, onions and radishes to taste.
Add some lemon and oregano to taste.
Enjoy it with tostadas on the side.