Prep Time: 15-20 minutes

Cook Time: 25 minutes

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 ¾ cup)
• 2 cups cooked, shredded chicken

Toppings (optional)

• Shredded cabbage or lettuce
• Sliced radishes
• Chopped onion
• Lime
• Chopped cilantro
• Chopped or sliced avocado

Directions

1. Wash hands with soap and water.
2. 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.
3. 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.
4. Spoon into shallow bowls and add toppings as desired.
5. Refrigerate leftovers within 2 hours.

Notes

• A rotisserie chicken makes this recipe quick to fix.
• No red chile sauce? You can also use 1 1/4 cups enchilada sauce.
• Thanks to the Food Hero Latinx work group for this recipe.

Photo & Recipe Source: https://www.foodhero.org/recipes/pozole-chicken