Prep time: 15 to 20 minutes

Cook time: 25 minutes

Makes: 6 cups

Ingredients

1 teaspoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced or ½ teaspoon garlic powder
1 can (10 ounces) red chile sauce or 1 can (8 ounces) tomato sauce + 2 to 4 Tablespoons chili powder
3 cups low-sodium chicken broth
1 teaspoon cumin
1 teaspoon oregano
1 can (15 ounces) hominy, drained and rinsed (1 ¾ cup)
2 cups cooked, shredded chicken or pork

Toppings (optional)
Shredded cabbage or lettuce, sliced radishes, chopped onion, lime juice, chopped cilantro, chopped or sliced avocado

Directions

1. Wash hands with soap and water.
2. Rinse or scrub fresh vegetables under running water before preparing.
3. In a large saucepan on medium heat, sauté onion in oil until it begins to soften, about 5 minutes. Add garlic and continue cooking for 1 minute.
4. Add the chile sauce, broth, cumin, oregano and hominy to the onion and bring to a boil, stirring. Reduce heat and simmer uncovered for 10 minutes. Stir in the chicken and heat through, about 2 minutes.
5. Spoon into shallow bowls and add toppings as desired.
6. Refrigerate leftovers within 2 hours.