Chicken Posole

I have never cooked with hominy before, but I’ve always found the ingredient fascinating. Nixtamalized corn, which is hard kernels soaked in highly alkaline solution, hulled and cooked. Nixtamalization?! AMAZING!

I picked up a large can of hominy and put together a version of Martha Stewart’s quick posole recipe using one of those easy rotisserie chickens from the market. Considering the limited number of ingredients and effort that went into this dish, it has a really nice depth of flavor.

Chicken Posole adapted from Martha Stewart

1 Tbsp. olive oil
2 medium onions, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon Italian seasoning
4 14.5 oz. cans chicken broth
2 29 oz. cans white hominy, drained (find this in the the Mexican aisle in the grocery store)
2 lbs. shredded cooked chicken (rotisserie chicken from the grocery store is a lifesaver)
Juice of one lemon
Coarse salt and ground pepper
Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)

Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.

Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.

Stir in chicken; season with lemon juice, 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through.

Serve with desired garnishes.