Posted by GayleL 10:12:09pm 2/24/03

Source: dfw.com

Serves 8 to 12

1 whole chicken, cut up
1 1/2 gallons water
1 tablespoon chicken base

Remove skin and wings from chicken; cover with water and add chicken base. Cook chicken over medium heat for approximately 1 1/2 hours.

Remove chicken and let cool; bone chicken and chop meat into small pieces. Save broth.

1 tablespoon canola oil
3/4 cup diced onion
3/4 cup minced tomato
1/2 tablespoon minced garlic
1 teaspoon oregano
1/2 tablespoon chile powder
1/2 tablespoon salt
1/2 tablespoon finely chopped hot chiles
3/4 cup corn
2 cups chopped chicken
1/2 gallon reserved chicken broth
1/2 teaspoon chicken base
7 ounces white hominy, drained
1 1/2 tablespoons fresh lime juice
1/2 bunch fresh cilantro, chopped into 1/4-inch pieces

Place canola oil in pan and heat. Add onion, tomato, garlic, oregano, chile powder, salt and chiles and saut?until onions are translucent. Add corn, chicken, broth, chicken base and hominy. Bring to a boil and cook for 15 minutes. Add lime juice and remove from heat. Add chopped cilantro.

Nutritional analysis per serving, based on 8 servings: 151 calories, 4 grams fat, 8 grams carbohydrates, 23 grams protein, 30 milligrams cholesterol, 976 milligrams sodium, 21 percent of calories from fat