homemade chicken pozole (easy)

INGREDIENTS

• 2 pounds chicken thighs or breast
• 3 cloves garlic
• 1 cup onion, small dice
• 1 tablespoon ground chili
• 1/2 tablespoon ground cumin
• 3 1/2 cups cooked hominy
• 1 quart chicken stock
• 1 teaspoon dried Mexican oregano
• Salt & Pepper (to taste)
• Garnish: Cilantro, chopped
• Garnish: Onion, chopped
• Garnish: Limes, wedges
• Garnish: Cabbage, finely sliced

INSTRUCTIONS

1. Cut chicken into bite sized chunks
2. Saute onion and garlic over medium-high heat, until translucent
3. Add chicken to hot pan, saute and cook until browned
4. Add seasonings and continue to saute
5. Add chicken stock and reduce to medium heat
6. Cover and cook until the chicken is fork-tender, for about 90 minutes
7. After the chicken has cooked, add the canned and drained hominy and the oregano
8. Continue cooking at a simmer until the flavors blend and the pork is very tender, for another hour
9. Add additional water, if necessary, to keep the moisture at a good level, return the mixture to a boil and reducing back down to a simmer when needed. Taste for salt
10. Serve hot in deep bowls with preferred garnishes