Chicken Posole

• 1 tablespoon olive oil
• 2 medium onions, chopped
• 8 garlic cloves, minced
• 1/3 cup tomato paste
• 3 tablespoons chili powder
• 1 teaspoon dried oregano
• 4 (14 1/2 ounce) cans reduced-sodium chicken broth
• 4 (15 ounce) cans white hominy, drained
• 6 3/4 cups shredded cooked chicken (2 pounds) or 6 3/4 cups turkey meat (2 pounds)
• coarse salt
• pepper
• Assorted garnishes
• avocado
• thinly sliced radish
• crumbled tortilla chips (optional)

1. Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
2. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
3. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
4. To serve, divide among bowls, and garnish as desired.

olive oil, onions, garlic, tomato paste, chili powder, oregano, chicken broth, white hominy, chicken, salt, pepper, garnishes, avocado, radish, tortilla chips

Taken from www.food.com/recipe/chicken-posole-156550 (may not work)