Easy Chicken Pozole
This easy chicken pozole recipe is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. Garnish with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, if you like.
vegetable oil, divided
4
tablespoons
skinless, boneless chicken breast halves
2 ½
pounds
onion, chopped
1
garlic, minced
3
cloves
chicken broth
2 ½
quarts
water
3
cups
chili powder, or to taste
4
tablespoons
salt, or to taste
2
teaspoons
crumbled dried oregano
1
teaspoon
white hominy, rinsed and drained
3
cups
tostada shells
10
 Heat 2 tablespoons vegetable oil in a deep skillet over medium-high heat. Add chicken breasts and cook until no longer pink and juices run clear, about 20 minutes; remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
  Heat remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add onion and garlic; cook and stir until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in chicken broth, water, chili powder, salt, and oregano. Reduce heat to low, cover, and cook for about 90 minutes.
  Stir in hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with a tostada shell. Garnish as desired.
