Throw & Go Green Chile Posole (Pozole)

• 2 cups Chopped Onion
• 4 cloves Roasted Minced Garlic Confit Or 3 Cloves Fresh Garlic
• 8 cups Chicken Or Turkey Stock
• 2 whole Tomatoes Shredded With A Grater, Ripe Green Variety If Available
• 4 cups Shredded, Cooked Leftover Chicken, Turkey Or Pork
• 1 cup Chopped Hot Green Pepper Or Sweet Pepper To Taste
• 2 cans (15 Oz. Can) White Hominy
• 3 Tablespoons Whole Toasted Cumin Seed
• 3 Tablespoons Whole Toasted Coriander Seed
• 1 can (15 Oz. Can) Green Chile Enchilada Sauce
• 4 whole Corn Tortillas Cut Into 1/2" Strips
• 1/4 cups Raw Pepitas (pumkin Seeds) Optional
• 1/2 cups Crumbled Cotija Cheese (optional)
• 1/4 cups Chopped Fresh Cilantro (optional)
• 2 Tablespoons Olive Oil

1. In a large pot, saute onion until translucent over medium-low heat. Add minced roasted or fresh garlic and cook for a few minutes more. Add stock, grated tomatoes, cooked shredded meat of choice, peppers and hominy.
2. Using a mortar and pestle, grind the toasted cumin and coriander seeds and add to the pot.
3. Add green chile enchilada sauce and simmer for about 20 minutes.
4. Right before serving, fry tortilla strips.
5. Ladle soup into bowls and top with tortillas, pepitas, cilantro and crumbled Cotija.
6. I have lots more information on this recipe as well as some ideas for a few more rogue additions on my link above if you are interested. Let me know if you like it!

onion, garlic, chicken, tomatoes, chicken, green pepper, white hominy, cumin, toasted coriander, green chile enchilada sauce, corn tortillas, ubc, cotija cheese, ubc, olive oil

Taken from tastykitchen.com/recipes/soups/throw-go-green-chile-posole-pozole/ (may not work)