Chicken Pozole Chilli

• 4 chicken legs, cooked, bone and skin discarded ( or just buy rotisserie chicken )
• 2 tablespoons coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 chipotle in adobo sauce
• 1 teaspoon cumin, ground
• 1 can ( 14 oz ) diced tomatoes, drained
• 1/2 cup chicken stock
• 1 can ( 15 oz)white hominy (pozole), drained and rinsed
• salt and pepper, to taste
• fresh coriander and flour tortillas

1. Shred the chicken meat and keep on the side.
2. Heat oil and cook onion 3-4 minutes, add garlic and cumin, drained tomatoes and chicken stock.
3. Add drained and rinsed white hominy and chipotles.
4. Adjust the seasoning.
5. Add shredded chicken and cook 4-5 minutes.
6. Serve with warm flour tortilla and cilantro.
7. You can eat right away or refrigerate and reheat as needed it will taste even better.

chicken, coconut oil, onion, garlic, cumin, tomatoes, chicken stock, hominy, salt, fresh coriander

Taken from food52.com/recipes/34231-chicken-pozole-chilli (may not work)