Pozole

Here’s another quick and easy favorite from our house.  It’s kind of like a {very simple} version of Cafe Rio’s chicken tortilla soup.

Pozole {poh-SOH-lay}

• 6 C chicken broth
• 2 cans hominy {yellow, white, or both}, drained and rinsed
• 2 cans Ro-Tel, drained
• 12 oz chicken, cooked and shredded
• {optional} cilantro leaves, lime wedges, guacamole, sour cream, tortilla strips

1. Heat broth in large saucepan over medium heat.  Add hominy and tomatoes.  Bring to a simmer.
2. Add chicken and cook to heat through.
3. Spoon into bowls.  Garnish as desired.

{Tip}  This is a fantastic way to use leftover chicken.  A few nights after a roast chicken dinner, for example, you could cut up the leftover meat and use it for pozole.  I’ve also used pre-cooked frozen chicken, which is great in a jiffy.  If you have no already-cooked chicken and you want to make this recipe, I suggest slow-cooking some chicken breasts in the broth and Ro-Tel.  Then you can shred the meat, add more broth, add the hominy, and you’re done.

The {optional} garnishes aren’t so optional for some.  The cilantro and lime are not optional for my husband.  The guacamole?  Not optional for my sister-in-law.  For me?  I la-la-love the tortilla chips/strips.

How will you garnish your pozole?