Chicken Pozole (Pozole Rojo de Pollo)

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 can (28 ounces) diced tomatoes
• 6 cups chicken broth
• 2 cups cooked, shredded chicken (preferably rotisserie)
• 2 cans (15 ounces each) hominy, drained and rinsed
• Salt and pepper to taste
• Chopped fresh cilantro
• Thinly sliced radishes
• Lime wedges
• Diced avocado
• Shredded cabbage or lettuce
• Crushed tortilla chips

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, cumin, oregano, and chili powder. Cook for an additional 1-2 minutes until fragrant.
3. Add the diced tomatoes with their juices and chicken broth to the pot, stirring to combine.
4. Bring the mixture to a gentle boil, then reduce the heat to low. Allow it to simmer for about 20 minutes.
5. Add the shredded chicken and hominy to the pot, stirring well. Season with salt and pepper to taste.
6. Continue to simmer for another 10-15 minutes until the hominy is heated through.
7. Once ready, taste and adjust seasonings as necessary. Remove from heat and prepare your toppings for serving.

Nutrition