Instructions: Mix the flour with the water in a large stockpot, stirring until smooth.

Add the chicken stock.

Bring the mixture to a boil. Add the garlic, onions, chili powder, brown sugar, oregano, cumin, pepper and chiles.

Simmer, covered, for 15 minutes, stirring occasionally. Add the chicken and hominy.

Simmer for 20 minutes longer, stirring occasionally. Stir in the tamales and salt.

Ladle into soup bowls.

Serve garnished with shredded Monterey Jack cheese.

Note:
The masa harina flour gives this soup a delicious tamale flavor. The soup is hearty enough to have as a meal, along with our Caesar Salad.

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