Posole (Or Pozole) – Mexican Stew

• 1 Tablespoon Oil
• 1 whole White Onion, Chopped
• 1 whole Red Bell Pepper, chopped
• 4 cloves Garlic, Minced
• 3 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
• 1 can Hominy, 29 Oz. Can, Drained And Rinsed
• 1 can Tomato Sauce, 16 Oz. Can
• 2 cups Chicken Stock
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1/2 cups Chopped Fresh Cilantro

1. Saute oil, onion, red pepper, and garlic in a pot.
2. Add chicken, hominy, tomato sauce, stock, chili powder, cumin, and salt and pepper to taste.
3. Simmer for 30-60 minutes. (You can add additional chicken broth if you want it thinner.)
4. Add cilantro and serve.
5. Serve with: shredded cheese, sliced green onions, sour cream, tortilla chips, and tortillas or soft wrap bread to dip.
6. (You can also serve with avocado slices, shredded lettuce, olives, or just about anything you'd put in a taco-we just prefer it simple.)

oil, white onion, red bell pepper, garlic, chicken breasts, hominy, tomato sauce, chicken, chili powder, cumin, fresh cilantro

Taken from tastykitchen.com/recipes/soups/posole-or-pozole-mexican-stew/ (may not work)