Quick Chicken Pozole

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 4 cups low sodium chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 ounce) can white hominy or (15 ounce) can yellow hominy, rinsed
• 2 teaspoons minced fresh oregano
• 1 (2 1/2 lb) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
• 2 tablespoons lime juice
• salt
• pepper

1. Heat oil in Dutch oven over med-high heat until shimmering.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic and chili powder and cook until fragrant, about 30 seconds.
4. Add broth, tomatoes, hominy, and oregano and cook until tomatoes are soft and flavors meld, about 15 minutes.
5. Add chicken and lime juice and cook until heated through, about 1 minute.
6. Season with salt and pepper to taste and serve.

vegetable oil, onion, garlic, chili powder, chicken broth, tomatoes, white hominy, fresh oregano, rotisserie chicken, lime juice, salt, pepper

Taken from www.food.com/recipe/quick-chicken-pozole-489953 (may not work)