Chicken Pozole

• 1 tablespoon olive oil
• 2 medium onions, chopped
• 8 garlic cloves (minced)
• 8 ounces tomato paste
• 3 tablespoons pure chile powder (your heat desired)
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 49 ounces chicken broth (or chicken stock)
• 4 cups water
• 45 ounces canned white hominy, drained
• 6 cups cooked chicken, shredded
• salt and pepper, to taste
• chopped fresh cilantro leaves, if desired

1. Heat olive oil in a large soup pot over medium heat. Add the onions, and cook for 5 minutes.
2. Add the garlic, chile powder, cumin, oregano, tomato paste and cook for a minute, stirring constantly.
3. Add water, chicken broth and hominy, and bring to a boil.
4. Reduce heat and simmer about 30 minutes.
5. Add chicken and taste soup for seasoning, add salt if needed. Season with pepper.
6. Cook until heated through.
7. Ladle into bowl and garnish with chopped fresh cilantro if desired.
8. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
9. 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.).
10. To serve, divide among bowls, and garnish as desired.

olive oil, onions, garlic, tomato, chile powder, oregano, ground cumin, chicken broth, water, white hominy, chicken, salt, fresh cilantro

Taken from www.food.com/recipe/chicken-pozole-178158 (may not work)