Easy Chicken Pozole
3 cloves garlic, minced
1 medium onion, chopped
1 teaspoon olive oil
1 lb boneless, skinless chicken breasts, cut into bite sized pieces
1 can red salsa/salsa mexicana (7 oz)
1/2 teaspoon dried oregano
1 can chicken broth (14 oz)
1/2 cup water
1 can white or yellow hominy (29 oz), rinsed and drained
- In a 4-quart pan, heat olive oil over medium-high heat. Add garlic and onions. Cook, stirring often until the onion is lightly browned, about 5 minutes.
- Add the chicken pieces, red chili sauce, oregano, chicken broth and water. Bring to a boil, reduce heat and simmer until chicken is fully cooked, about 8 minutes.
- Add hominy, reheat to simmering, and serve.
Happy eating! Linking up to Tasty Tuesday at Balancing Beauty and Bedlam, and Crock Pot Wednesdays at Dining with Debbie.
3/4/10: Edited to add: