By JULIE WHITE
This recipe is courtesy of Pam Crooks. Pam was the original editor of the La Mesa Courier.
It is an easy and delicious recipe. Thanks, sweet Pam. Happy holidays!
- 1 shredded whole rotisserie chicken from the grocery store or 4 cooked chicken breasts shredded
- 1 large can hominy corn (I do not drain, it thickens the soup)
- 1 large jar Herdez mild green salsa (if you prefer spicy food, you can use hot salsa)
- 1 white onion chopped
- 2-3 zucchini chopped
- 2 cloves minced garlic
- 1 tablespoon ground cumin
- Salt and pepper to taste
Condiments to top pazole: shredded green cabbage, chopped radishes, sliced limes,
chopped avocado, sliced fresh jalapeños if desired.
Saute onions and garlic in a few tablespoons of olive oil until tender.
Add remaining ingredients and simmer 20 minutes.
Ladle into bowls and top with your condiments.
“Be always at war with your vices, at peace with family and friends, and let each year find you a better person.”