Perfect for soup season, tender chicken and hominy are nestled in a savory green chile broth for a comfortingmeal. Try this easy-to-make recipe, scaled for home cooking.
Serves: 6-10
Prep: 10 minutes
Cook: About 30 – 40 minutes
Ingredients
- 2 ½ tsp olive or vegetable oil
- ¼ cup finely chopped yellow onion
- 4 ¾ cups water
- 2 ½ cups green enchilada sauce
- 1 large can (25-ounce or 29-ounce) white hominy, drained and rinsed
- 1 lb. cooked chicken, diced or shredded (about 3 cups) 1 tsp garlic powder
- ¼ tsp ground black pepper 1 tsp salt
Directions
- Heat the oil in a large pot over medium Add onion and cook for 3–5 minutes, stirring occasionally, until softened.
- Stir in the water, green enchilada sauce, hominy, garlic powder and black Bring to a gentle boil.
