Categories:Viewed: 93 - Published at: 7 years ago


  • whole chicken cut in pieces seasoned with salt
  • large pot with cold water
  • large can of hominy (the big can)
  • 1 8oz can of Red Chile Sauce
  • 1 T whole margoram
  • 4 whole cloves of Christopher Ranch California grown garlic is best
  • Garnish: lemon wedges, tostadas tortillas, shredded cabbage and Tapatillo Hot Sauce
  • Salt to taste


  • Get the cut up chicken boiling in pot.
  • While chicken is boiling prepare the sauce: In a blender add the Red Chile Sauce, garlic and crushed marjoram.
  • I like to crush it in the palm of my hand over the blender.
  • When the chicken is nice and tender , add the sauce and hominy.
  • Let it come to a full boil.
  • Serve hot
  • Garnish first with lemon, then add the cabbage and Tapatillo sauce.
  • The tostadas are served on the side.
  • I crush mine in my soup.
  • Enjoy!