Chicken Posole

Ingredients

• 2 lbs boneless, skinless chicken breasts, grilled and shredded*
• 1.25 lb Roma tomatoes (about 5)
• 1/2 large yellow onion
• 2 green onions
• 3 cloves garlic
• 1-5 jalapenos, to taste**
• 1/3 cup cilantro
• 6 cups chicken broth (you can add an additional 2 cups if desired)
• 1 Tbsp chili powder
• 1 1/2 tsp sugar
• 1 tsp cumin
• Salt and freshly ground black pepper, to taste
• 1 (29 oz) can Mexican Style hominy (don't drain)
Serve with
• chopped cabbage (cut to about 1/2"- 1" pieces)
• lime wedges
• shredded Monterrey or Cheddar cheese
• sour cream
• chopped fresh cilantro, for garnish (optional)
• diced avocados (don't ask me why but I totally forgot to add these when I took the pics)
• tortilla chips

Directions

• Dice tomtatoes, yellow onion, green onions, garlic and jalepenos into chunks then toss into food processor along with 1/3 cup cilantro. Pulse until everything is chopped into very small pieces (you may need to do this in batches depending on how much your food processor can fit, alternately you can chop these all up by hand which is what I would do before I got a processor). Pour mixture into a large saucepan, add in chicken broth, chili powder, sugar, cumin, salt and pepper. Bring mixture just to a boil then reduce heat and simmer 30 minutes (or up to 1 hour). Add in hominy and grilled, shredded chicken and cook a few minutes until heated through. To serve: place a handful of chopped cabbage in serving bowl, squeeze juice of one lime wedge over cabbage, laddle soup over cabbage, top with grated cheese, diced avocados, sour cream, optional cilantro and serve warm with tortilla chips (I like to dip some chips and crush some into the soup).

Notes