Easy Chicken Posolé

• 2 Tablespoons Olive Oil
• 1 Medium Onion, Chopped
• 5 cloves Garlic, Minced
• 1 Large Poblano Pepper
• 6 cups Chicken Stock
• 2 cans (14 Oz. Size) Hominy (drained)
• 3 cans (4 Oz. Size) Green Chilies
• 3 teaspoons Cumin
• 1 teaspoon Mexican Oregano (or Regular)
• 1 teaspoon Ancho Chili Pepper Powder
• Salt And Pepper, to taste
• 3 cups Cooked Chicken
• FOR THE GARNISHES:
• 2 cups Cherry Tomatoes (optional)
• 2 Limes, Sliced Into Wedges
• 12 Radishes, Sliced
• 2 Avocados, Chopped
• Fresh Cilantro, Chopped
• 6 Tablespoons Queso Fresco

1. Heat a Dutch oven or soup pot on medium high. Drizzle olive oil in pan, then add onions and poblano peppers. Cook for about 5 minutes or until onions start to become translucent (stirring frequently). Add garlic and cook for 1 minute.
2. Add chicken stock, hominy, green chilies, cumin, Mexican oregano, ancho chili powder and salt and pepper to taste. Cook for about 45 minutes.
3. Meanwhile, start prepping garnish ingredients.
4. Add cooked chicken and tomatoes and cook for another 5 minutes or until everything is warm. Garnish with limes wedges, sliced radishes, avocados, chopped cilantro and queso fresco. Squeeze lime wedges into your bowl of posole and enjoy.

olive oil, onion, garlic, pepper, chicken, hominy, green chilies, cumin, oregano, ancho chili pepper powder, salt, chicken, cherry tomatoes, wedges, avocados, fresh cilantro, queso fresco

Taken from tastykitchen.com/recipes/holidays/easy-chicken-posolc3a9/ (may not work)