This is my ultimate cold weather meal. Rainy day, snow, whatever. Who am I kidding… or air conditioned house in the summer meal. I’ve made this more times than I can count and over the years I’ve tweaked it until it’s exactly how we like it. I’ve found that chili or cayenne powder is too spicy for us, but chipotle powder adds just enough heat. Adding some smoked paprika adds that deeper flavor and color without the heat as well.
You can use leftover shredded chicken or turkey as well (I’ve made this many times with turkey leftovers from holidays!) Just add it towards the end of the cooking so it’s not overcooked. My favorite though is adding raw chicken and letting it cook in that super flavorful broth.
1 T olive oil
1 medium white onion, chopped
1 red bell pepper, chopped (optional)
4 garlic cloves, minced
4-6 cups chicken stock
15 oz tomato sauce
2 T tomato paste
29 oz can gold hominy, drained and rinsed
2 tsp dried oregano
1 1/2 tsp cumin
1/4 tsp chipotle powder (more to desired spiciness)
1 tsp smoked paprika
1 1/2 lbs boneless skinless chicken breasts
salt and pepper to taste
1 bunch cilantro, chopped
Heat oil in a large pot over medium heat. Add onion and bell pepper and saute until softened. Add garlic and cook until fragrant.
Add 4 cups chicken stock, tomato sauce and paste, hominy, spices and stir to combine. Add chicken and cook uncovered on medium low for an hour or until chicken is cooked. Remove and shred, add back to pot.
Season with salt and pepper, add cilantro just before serving.
Serve with tortillas and tortilla chips for dipping, chopped avocado, shredded cheese, sour cream, and lime wedges.