Cinthya Harris gave me the recipe for her mother’s pozole – a Mexican stew she says her family ate on special occasions that evokes celebrations. You can substitute pork or turkey for the chicken.
- Category: Soup
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 1 garlic clove, minced
- 3 tablespoons chili powder
- 1 teaspoon dried oregano
- 2 14.5-ounce cans reduced-sodium chicken broth (or make your own)
- 2 15 ounce cans white hominy, drained
- 1 pound shredded cooked chicken
- Salt and pepper
- Thinly sliced lettuce
- avocado wedges
- radish slices
- lime wedges
- tostadas or tortilla chips
- Heat oil in a 5-quart over medium heat. Cook onion for 3 minutes; add garlic, chili powder and oregano; stir constantly.
- 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.
- Serve hot and garnish as desired.