Pozole

My wife and I met in Arizona and before that I spent more than a decade in Colorado. We like our southwestern foods and we she randomly put a can of hominy on the cart last time we went shopping, pozole was on the menu.

Our take is really simple, make a tomato-chicken broth, add hominy and shredded chicken and top with avocado, cilantro and lime. Here’s the specifics:

• 1 onion sliced super thin
• 1 can whole peeled tomatoes
• 6 C chick stock
• 1 can hominy
• salt and pepper
• Some chicken thighs
• Avocado
• Cilantro
• limes

Begin by sweating the onions so the are transparent but not brown (about 15 minutes). Add in the tomatoes and chop up with spoon to get into smaller pieces. Cook down for about 10 minutes to break up tomatoes and intensify flavor. Add chicken stock and simmer for 15-20 minutes. While the soup is simmering, place a steamer tray over top and steam the chicken thighs for about 10 minutes. Once the chicken is cooked, shred with a fork. Add the hominy and cook just to warm up. Add the shredded chicken. Salt and pepper to taste. Ladle into bowls and serve with diced avocado, cilantro and a squeeze of lime.