chicken
corn
dinner
lunch
mexican
soups
tomato
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Playing Julie Benz's Chicken Pozole

Julie Benz's Chicken Pozole

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Ingredients

  • 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

Yield

Serves: 6

Preparation

 

 

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.