Chicken Pozole

 


Chicken Pozole

Ingredients

4 tablespoons vegetable oil, divided

2 ½ pounds skinless, boneless chicken breast halves

1 onion, chopped

3 cloves garlic, minced

2 ½ quarts chicken broth

3 cups water

4 tablespoons chili powder, or to taste

2 teaspoons salt, or to taste

1 teaspoon crumbled dried oregano

3 cups white hominy, rinsed and drained

10 tostada shells

Directions

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.

 

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