7 fresh tomatoes
1 can posole (hominy), drained
2 sliced up chicken breasts (optional)
1 Diced green pepper
1 Diced large white onion
4 minced garlic cloves
1 lb. fresh sliced okra
Juice of one lemon
7 cups of chicken broth (or veggie broth)
4 tbsp. extra virgin olive oil
2 tbsp. butter
Salt and pepper to taste
Core out the tomato stems and drop the tomatoes into boiling water for 20 seconds, then transfer them to ice water and peel the skin off. Put them in a microwave safe dish, add butter and sprinkle with salt. Microwave for 5 minutes and set aside. SHORTCUT: Use 1 large can of drained stewed tomatoes and skip this step.
In a frying pan, sauté the sliced okra in 1 tbsp. of olive oil for about 5 minutes until soft then set aside. SHORTCUT: Defrost 1 large bag of frozen, cooked okra and skip this step.
In another frying pan, sauté the chicken breasts in 1 tbsp. of olive oil until cooked. Shred or cut into chunks, then set aside. SHORTCUT: Use pre-cooked meat or no meat and skip this step.
In a large stockpot, sauté the garlic, onion, and green pepper in extra virgin olive oil until the onion is soft and transparent.
Add in tomatoes, posole, okra, lemon juice, chicken and broth. Bring to a boil.
Simmer on low heat for 15-20 min.
Serve with garnish of tortilla chips, sour cream, and cilantro. Enjoy!