Quick And Easy Chicken Pozole

• 3 (5 ounce) cans premium white chicken breast
• 3 tablespoons vegetable oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1/4 teaspoon dried oregano
• 3 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 (4.5 ounce) can chopped green chiles
• 1/2 (14.5 ounce) can chopped tomatoes
• 1 (7 ounce) can salsa verde
• 2 (15 ounce) cans white hominy, drained
• 2 (14 ounce) cans low-sodium chicken broth
• Kosher salt and cracked black pepper
• Garnishes (optional):
• 1 red onion, finely chopped
• 1 lime, cut into wedges
• 1/2 cup Mexican crema or sour cream
• Crushed tortilla chips
• 1/2 cup chopped fresh cilantro leaves
• Thinly sliced radishes
• 1 avocado, diced

1. In a large Dutch oven or saucepot set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and cook for 3 to 4 more minutes. Add the oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add chicken and cook until heated through, 3 minutes.
2. To serve, divide among 4 bowls and garnish as desired.

vegetable oil, yellow onion, garlic, oregano, ground coriander, ground cumin, green chiles, tomatoes, salsa verde, white hominy, chicken broth, kosher salt, red onion, lime, sour cream, tortilla chips, cilantro, radishes, avocado

Taken from www.allrecipes.com/recipe/245883/quick-and-easy-chicken-pozole/ (may not work)