Red Pozole With Chicken

• 2 teaspoons vegetable oil
• 2 pounds boneless skinless chicken thighs , cut into 1/2-inch cubes
• 15 ounces reduced sodium chicken broth 1 can
• 1 can water
• 1 jar ragu pasta sauce 1 lb. 8 oz., Old World Style(R) Traditional
• 2 tablespoons chipotles in adobo
• 15 ounces hominy 1 can, drained and rinsed
• 1/2 cup fresh cilantro finely chopped
• 2 tablespoons lime juice

1. Heat oil in 5-quart saucepot over medium-high heat and brown chicken, in batches, if necessary; drain if desired. Stir in broth and water, scraping up any brown bits. Stir in Pasta Sauce and chipotle peppers. Bring to a boil over high heat. Reduce heat to low and cook until chicken is thoroughly cooked, about 45 minutes. Stir in hominy and simmer, stirring occasionally, until heated through, about 10 minutes. Stir in lime juice and cilantro.

vegetable oil, chicken thighs, chicken broth, water, pasta sauce, chipotles, hominy, fresh cilantro, lime juice

Taken from www.yummly.com/recipe/Red-pozole-with-chicken-353903 (may not work)