Pozole with Salmon
128 ounces canned salmon *(see note)
4 pounds fresh leeks, cleaned and thinly sliced
10 ounces onion, chopped medium
2 tablespoons minced garlic
8 ounces olive oil
2 gallons fish or chicken stock
4 teaspoons crushed dried oregano
2 teaspoons dried thyme
1 1/2 quarts canned golden hominy, drained
50 ounces dry white wine
1 1/2 quarts Salsa (Mild)
1 bag tortilla chips, (for garnish)
Drain and flake salmon, cover and set aside. In large stockpot, cook leeks,
onions and garlic in olive oil over medium-high heat until leeks are tender.
Add stock, oregano, thyme and hominy and bring to simmer. For each portion,
ladle 1 cup soup into shallow bowl; add 2 ounces canned salmon* and 2 tablespoons
fresh tomato salsa to middle of bowl. Serve with corn tortilla chips.
Serving Size: 50.