Pozole

• whole chicken (heart, liver, etc. removed)
• 2 to 3 cans chicken broth
• 1 large onion
• 2 to 3 cloves
• garlic
• 1 Tbsp. oregano
• 1/2 tsp. cumin
• 1 Tbsp. chili powder
• jalapenos (optional)
• salt and pepper
• 2 (1 lb. 13 oz.) cans hominy *
• garnishes: chopped tomatoes, avocados, sliced green onion, cilantro, sour cream, grated cheese, jalapeno peppers, crushed tortilla chips, salsa, wedges of lime

1. Place chicken in large pot.
2. Cover with 2/3 chicken broth and 1/3 water.
3. Bring to a boil and simmer until meat falls from bones. Remove chicken; remove all meat from bones and shred.
4. Leave plenty of multi-bite chunks.
5. Saute a large onion, 2 to 3 cloves and chopped garlic in a bit of the fat skimmed from the broth.
6. Add this back to the pot along with the shredded chicken, oregano, cumin, chili powder, jalapenos, salt and pepper.
7. Simmer for a while (maybe 45 minutes).
8. Add hominy; simmer for 45 minutes to 1 hour longer.
9. Taste for seasonings.
10. Garnish.

chicken, chicken broth, onion, cloves, garlic, oregano, cumin, chili powder, salt, hominy, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396875 (may not work)