This Mexican classic is quite easy to make and super delicious. It’s a great way to use leftover chicken and make something zesty and fresh. It also uses Hominy which is dried corn kernels that have been soaked in lime and then rinsed leaving a soft, puffy, and doughy texture. It can be found at any Mexican grocery (or at your local Stongs).
Leftover chicken thighs, shredded
5 garlic cloves, diced finely
1 can hominy, drained and rinsed
3 tbsp tomato paste
2 cups chicken stock
2 cups of water
10 radishes, sliced thinly
Pan-fry the garlic until golden brown and add tomato paste, shredded chicken thighs, chicken stock, and water. Simmer until heated throughout.
Portion the soup into bowls and add your garnish of choice