Pozole with Chicken

Ingredients

• 1 teaspoon vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, minced or 1/2 teaspoon garlic powder
• 1 can (10 ounces) red chile sauce or 1 can (8 ounces) tomato sauce + 2 to 4 Tablespoons chili powder
• 3 cups low-sodium chicken broth
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 can (15 ounces) hominy, drained and rinsed (1 3/4 cup)
• 2 cups cooked, shredded chicken

Toppings (optional)

• Shredded cabbage or lettuce, sliced radishes, chopped onion, lime juice, chopped cilantro, chopped or sliced avocado

Directions

1. Wash hands with soap and water.
2. In a large saucepan on medium heat, sauté onion in oil until it begins to soften, about 5 minutes. Add garlic and continue cooking for 1 minute.
3. Add the chile sauce, broth, cumin, oregano and hominy to the onion and bring to a boil, stirring. Reduce heat and simmer uncovered for 10 minutes. Stir in the chicken and heat through, about 2 minutes.
4. Spoon into shallow bowls and add toppings as desired.
5. Refrigerate leftovers within 2 hours.