Chicken Pozole

INGREDIENTS

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

PREPARATION

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.

To serve, divide among 4 bowls and garnish as desired.