This easy chicken pozole recipe is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. Garnish with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, if you like.

Ingreadient

• 4 tablespoons vegetable oil, divided
• 2 ½ pounds skinless, boneless chicken breast halves
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 ½ quarts chicken broth
• 3 cups water
• 4 tablespoons chili powder, or to taste
• 2 teaspoons salt, or to taste
• 1 teaspoon crumbled dried oregano
• 3 cups white hominy, rinsed and drained
• 10 tostada shells

Direction

1. 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.
2. 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.
3. 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.

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