2 16 oz jars CaJohns Salsa (your choice of heat)
1 1/2 Pounds Chicken or Pork (cubed)
1 48 oz. Can Chicken Broth
2 15 oz. Cans Hominy (Posole)
1/3 Cup Southwest Seasoning
1 cup Heavy Cream
2 Tbsp. Olive oil
Place olive oil, hominy and the chicken or pork in a skillet, season with 1/2 of the Southwest Seasoning, and cook until the meat is almost done. In a soup pot, add the chicken broth, salsa and the remainder of the Southwest Seasoning along with the prepared contents of the skillet. Heat to a simmer and whisk in heavy cream. Simmer for 10 minutes whisking often. If you like, top with shredded cheese and a dollop of sour cream. Serve with a garnish of cilantro.