Chicken Posole

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Chicken Posole || Martha Stewart Everyday Food, November 2004

Ingredients

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 cans (14.5 ounces each) reduced-sodium chicken broth
4 cans (15 ounces each) white hominy, drained
6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
Coarse salt and ground pepper
Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)

Directions

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.

Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.

Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through.

To serve, divide among bowls, and garnish as desired.

(Can easily freeze - just cool completely before transferring to airtight containers.)

This totally hit the spot on a cold, rainy day. Yum.