Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
Ingredients
Garnishes (optional):
- 1red onion, finely chopped
- 1lime, cut into wedges
- ½cupMexican crema or sour cream
- Crushed tortilla chips
- ½cupchopped fresh cilantro leaves
- Thinly sliced radishes
- 1avocado, diced
Directions
In a large Dutch oven or saucepot set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and cook for 3 to 4 more minutes. Add the oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add chicken and cook until heated through, 3 minutes.
To serve, divide among 4 bowls and garnish as desired.
Nutrition Facts (per serving)
| 713 | Calories |
| 41g | Fat |
| 55g | Carbs |
| 34g | Protein |
