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Episode 129

New Mexico Style Posole Soup

2 Chicken Breasts (cut to bite size pieces)
3 Cans Hominy (drained)
1 Tbsp. Red Chile Powder (or more if desired)
1 Yellow Onion (chopped)
2 or 3 Garlic Cloved (chopped)
1 Carton Chicken Broth
Juice of 1 Lemon or Lime
Black Pepper (Coarsely ground)
Pinch of Cumin
Pinch of Cinnamon
1 Tsp Salt (to taste)

1 Small Can Chopped Green Chiles (optional)
Garnish with grated cheese

In a Dutch Oven pot:
1. Brown onions in a bit of oil over high heat. Remove from pot and set aside.
2. Add more oil and add chicken and brown.
3. Add onion back in and briefly stir to combine.
4. Reduce heat to medium. Add broth, hominy, and stir.
5. Add remaining ingredients (except cheese) and bring to a simmer.
6. Simmer over medium low heat for 1 ½ hours.
7. Serve with grated cheese or over corn chips or with tortillas.