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Prep time: 15 to 20 minutes
Cook time: 25 minutes
Total time: 40 to 45 minutes
Number of Servings: 6
Ingredients
- 1 teaspoon vegetable oil
- 1 cup chopped onion
- 2 cloves garlic, minced or 1/2 teaspoon garlic powder
- 1 can (10 ounces) red chile sauce or 1 can (8 ounces) tomato sauce + 2 to 4 Tablespoons chili powder
- 3 cups low-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 can (15 ounces) hominy, drained and rinsed (1 3/4 cup)
- 2 cups cooked, shredded chicken
Toppings (optional)
- Shredded cabbage or lettuce, sliced radishes, chopped onion, lime juice, chopped cilantro, chopped or sliced avocado
Directions
- Wash hands with soap and water.
- In a large saucepan on medium heat, sauté onion in oil until it begins to soften, about 5 minutes. Add garlic and continue cooking for 1 minute.
- Add the chile sauce, broth, cumin, oregano and hominy to the onion and bring to a boil, stirring. Reduce heat and simmer uncovered for 10 minutes. Stir in the chicken and heat through, about 2 minutes.
- Spoon into shallow bowls and add toppings as desired.
- Refrigerate leftovers within 2 hours.
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