Quick Chicken Pozole

Name: Quick Chicken Pozole
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped fine; 2 garlic cloves, minced; 1 tablespoon chili powder; 4 cups low sodium chicken broth; 1 (14 1/2 ounce) can diced tomatoes; 1 (15 ounce) can white hominy or (15 ounce) can yellow hominy, rinsed; 2 teaspoons minced fresh oregano; 1 (2 1/2 lb) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups); 2 tablespoons lime juice; salt; pepper

12 ingredients

6 steps

Ingredients

1 tablespoon vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 tablespoon chili powder
4 cups low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can white hominy or (15 ounce) can yellow hominy, rinsed
2 teaspoons minced fresh oregano
1 (2 1/2 lb) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 tablespoons lime juice
salt
pepper

Directions

1

Heat oil in Dutch oven over med-high heat until shimmering.
2

Add onion and cook until softened, about 3 minutes.
3

Add garlic and chili powder and cook until fragrant, about 30 seconds.
4

Add broth, tomatoes, hominy, and oregano and cook until tomatoes are soft and flavors meld, about 15 minutes.
5

Add chicken and lime juice and cook until heated through, about 1 minute.
6

Season with salt and pepper to taste and serve.