Julie Benz's Chicken Posole

Aired April 12, 2013

Serves 6
5 cups chicken stock
1 to 2 15-ounce cans white hominy, drained
1 can white corn (optional)
2 14 1/2-ounce cans stewed tomatoes (use fire-roasted or Mexican-style for an added kick)
4 teaspoons oregano
1 jalapeo chili, chopped
3 tablespoons New Mexican chili powder
1 rotisserie chicken, meat shredded
Toppings: Sliced radishes, diced avocado, chopped fresh cilantro, shredded lettuce, sour cream, sliced limes

Bring chicken stock to a boil in a large pot.

Add hominy, corn, tomatoes, oregano, jalapeo and chili powder bring back up to a boil. Reduce heat and simmer, stirring often for 1 hour.

Stir in shredded chicken. Season with salt and pepper. Serve with toppings on the side.

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