Pozole or Mexican Chicken Soup

By kathleentirpak

Ingredients

• 3 ( 6 inch ) corn tortillas,
• cut into 1/4 inch wide strips
• cooking oil spray
• 1 large chopped onion
• 1 Tablespoon minced garlic
• 1 Tablespoon oregano
• 1 1/2 teaspoons cumin
• 2 ( 15 ounce ) cans chicken broth,
• plus water to equal 5 cups
• 1 pound boneless skinless chicken breasts,
• cut into 1/2 inch cubes
• 2 ( 15 ounce ) cans yellow hominy, drained
• 4 ounce can green chiles, drained
• 1 chopped red or green bell pepper
• 2 1/2 ounce can sliced black olives
• 1/2 cup chopped cilantro
• As an alternative to using chicken, this recipe can be made using 1/2 pound lean pork, cut into 1 inch cubes.

Preparation

Step 1

Preheat oven to 450 degrees. Bake tortilla strips until crisp but not brown, about 3-4 minutes, then set aside. Spray a saucepan with cooking oil, and place on medium heat until hot. Saute the onion and garlic : cover and cook 6 minutes, stirring occasionally until the onion is golden but not brown. Add the water and broth, cover, turn heat to high, and bring to a boil. Add the chicken cubes, turn heat to low, and simmer until no longer pink, about 8 minutes. Remove the chicken and set aside. Add the hominy, green chiles, bell pepper, and black olives. Bring to a boil at medium-high heat, and simmer until pepper is crisp tender. Add the chicken and the cilantro. Garnish with the tortilla strips.