Chicken Posole by Julie Benz's

By Valarie

Ingredients

• 5 cups chicken stock
• 1 to 2 15-ounce cans white hominy, drained
• 1 can corn (optional)
• 2 14 1/2-ounce cans stewed tomatoes (use fire-roasted or Mexican-style for an added kick)
• 4 teaspoons oregano
• 1 jalapeño chili, chopped
• 3 tablespoons New Mexican chili powder
• 1 rotisserie chicken, meat shredded
• Toppings: Sliced radishes, diced avocado, chopped fresh cilantro, shredded lettuce, sour cream, sliced limes

Details

Servings 6
Adapted from rachaelrayshow.com

Preparation

Step 1

Bring chicken stock to a boil in a large pot.

Add hominy, corn, tomatoes, oregano, jalapeño and chili powder – bring back up to a boil. Reduce heat and simmer, stirring often for 1 hour.

Stir in shredded chicken. Season with salt and pepper. Serve with toppings on the side.

Bring chicken stock to a boil in a large pot.

Add hominy, corn, tomatoes, oregano, jalapeño and chili powder – bring back up to a boil. Reduce heat and simmer, stirring often for 1 hour.

Stir in shredded chicken. Season with salt and pepper. Serve with toppings on the side.