Prep Time:
20 mins
Cook Time:
2 hrs 10 mins
Total Time:
2 hrs 30 mins
Servings:
10
Ingredients
Directions
Gather the ingredients.
Heat 2 tablespoons vegetable oil in a deep skillet over medium-high heat. Add chicken breasts and cook until no longer pink and juices run clear, about 20 minutes; remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
Heat remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add onion and garlic; cook and stir until soft and transparent, about 5 minutes.
Return shredded chicken to the skillet. Stir in chicken broth, water, chili powder, salt, and oregano. Reduce heat to low, cover, and cook for about 90 minutes.
Stir in hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with a tostada shell. Garnish as desired.
Nutrition Facts (per serving)
| 226 | Calories |
| 6g | Fat |
| 18g | Carbs |
| 24g | Protein |
