Chicken Posole

Bring 5 cups of water to a boil, put in the chicken breasts and simmer gently with the lid closed until cooked.

Drain the chicken breasts, remove the bones and cut them into small strips. Mix the cooking broth with oregano, tomato pieces, jalapenos, pepper sauce and bring to a boil repeatedly, making at reduced heat meanwhile until the liquid thickens, stirring now and then so that nothing settles. Stir in the chicken. Season with salt and pepper and perhaps more hot sauce.

Divide radish pieces, spring onion slices and the lettuce among soup bowls. Form posole on top and sprinkle with the cheese. Posole can be prepared the day before and reheated as needed.

*)1 cup = 1 cup 225 ml ( 8 fl oz)

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