Chicken Posole

By vealam

Ingredients

• 1 tablespoon olive oil
• 1 onion, thinly sliced
• kosher salt and black pepper
• 1 32-ounce container low-sodium chicken broth
• 1 28-ounce can diced tomatoes, drained
• 1 dried ancho chili, thinly sliced, or 1/4 teaspoon crushed red pepper
• 2 cups shredded rotisserie chicken meat
• 1 15-ounce can hominy, rinsed
• 1 lime, cut into wedges

Preparation

Step 1

Heat the oil in a large saucepan over medium heat.

Add the onion and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to
12 minutes.

Add the broth, tomatoes, and chili and bring to a boil.

Stir in the chicken and hominy and simmer until heated through, 3 to 4 minutes.

Serve the posole with the lime wedges.