Chicken Pozole

I woke up Saturday morning and it was 40 degrees and really humid out - talk about a chilly day. I had a feeling the colder temperatures were coming, so I had a couple of soups lined up for the weekend. I originally had a different recipe in mind, much like something I'd have had for Christmas at Grandma's, but forgot to thaw chicken. I found this one in October's Real Simple magazine and thought I'd give it a shot. Overall, I thought it came together quickly, there weren't a lot of ingredients which was nice, and although nothing like what I grew up having - I thought it was pretty tasty. Also, our grocery store didn't have the small 15 oz. can of hominy, so I bought the next size up which I certainly didn't mind, since the hominy is probably my favorite part of this meal.

I'll be getting back to wedding recaps shortly; my favorite part of the wedding is coming up soon :)



Chicken Pozole
recipe from Real Simple

1 tablespoon olive oil
1 onion, thinly sliced
kosher salt and black pepper
1 32-ounce container low-sodium chicken broth
1 28-ounce can diced tomatoes, drained
1 dried ancho chili, thinly sliced, or 1/4 teaspoon crushed red pepper
2 cups shredded rotisserie chicken meat
1 15-ounce can hominy, rinsed
1 lime, cut into wedges

Heat the oil in a large saucepan over medium heat. Add the onion and 1⁄4 teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.

Add the broth, tomatoes, and chili and bring to a boil. Stir in the chicken and hominy and simmer until heated through, 3 to 4 minutes. Serve with the lime (we also dressed it up with shredded cabbage, chopped cilantro, and chopped avocado).