Chicken Posole Recipe

Chicken Posole Recipe

  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 8 cloves garlic, minced
  • 1/3 cup tomato paste
  • 3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 4 (14.5 ounce) cans reduced-sodium chicken broth
  • 4 (15.5 ounce) cans white hominy, drained
  • 6 3/4 cups shredded cooked chicken or turkey
  • Coarse salt and ground pepper
  • Assorted Garnishes (Optional):
  • Diced avocado
  • Thinly sliced radishes
  • Crumbled tortilla chips
  1. Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
  2. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
  3. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
  4. To serve, divide among bowls, and garnish as desired.
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