Chicken pozole verde at camp

We served chicken pozole verde for the first time at Oakland Feather River Camp yesterday for lunch. Around three and one-half gallons were used for 80 campers and staff. My only regret is that I didn't have any pumpkin seeds for the soup. Here's a picture of the condiments.

MENU FOR A GROUP OF ADULTS AND SCHOOL-AGED CHILDREN

Sunday Afternoon

Chicken pozole verde with traditional condiments

(Sliced radishes, chopped onions, shredded cabbage,
diced jalapeno chilies, chopped cilantro, lemon & lime wedges)

Grilled ham & cheese sandwich

Barbecue potato chips

Massaged kale salad

Full salad bar

Chocolate chip cookies