Chicken Pozole

Ingredients

• 1 1/2 cups of chicken, shredded from a store bought (3 to 4–pound) rotisserie chicken
• 3 tablespoons vegetable oil
• 1 large yellow onion, chopped (about 2 cups)
• 4 garlic cloves, minced
• 1/4 teaspoon oregano
• 3 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 can (4.5 ounces) chopped green chiles
• 1/2 (14.5–ounce) can chopped tomatoes
• 1 can (7 ounces) salsa verde
• 2 cans (15 ounces each) hominy, drained
• 2 cans (14 ounces each) low-sodium chicken broth
• Kosher salt and cracked black pepper
Garnishes (optional)
• 1 red onion, finely chopped
• 1 lime, cut into wedges
• 1/2 cup sour cream
• Crushed tortilla chips
• 1/2 cup fresh cilantro leaves, chopped
• Thinly sliced radishes
• 1 avocado, diced

Instructions

1. Remove meat from chicken and shred into 1-inch pieces; discard skin and bones. Set aside about 1 1/2 cups of meat for soup; reserve remaining chicken for another use. In large Dutch oven or saucepot set over medium heat, heat oil. Add onion and cook until translucent and fragrant, about 8 minutes. Add garlic and cook for 3 to 4 more minutes. Add oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes. Add green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add hominy and chicken broth and return to a boil. Reduce heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add shredded chicken and cook until heated through, 3 minutes. To serve, divide among 4 bowls and garnish as desired.