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I wouldnt normally put some of the below ingredients in posole such as tomato paste....but when I tasted this it was too delicious to not keep in the dinner rotation.
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 4 garlic cloves (minced)
- 3 tablespoons tomato paste
- 1⁄2 tablespoon chili powder
- 1⁄2 teaspoon dried oregano
- 2 (14 1/2 ounce) cans reduced-sodium chicken broth
- 3 (15 ounce) cans white hominy, drained
- 3 1⁄4 cups cooked chicken (shredded or chopped, about 1 pound) or 3 1⁄4 cups turkey meat (shredded or chopped, about 1 pound)
- coarse salt and pepper
- 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 2 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 1 teaspoon salt and 1/4 teaspoon pepper.
- Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
- To serve, divide among bowls, and garnish as desired.
- Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional).
I made this 11/18/09. It is FANTASTIC. I didn't notice that it only asked for 3 oz of tomato paste and put in a 6 oz can. No matter I also added two packets of Goya Sazon, one Picante Mild and the other Picante Hot. This recipe is my tip top favorites category. Thanks Tiny Toodles.