2 tablespoons vegetable oil

1 yellow onion, roughly chopped

1/4 teaspoon dry oregano

1/4 teaspoon dry thyme

1/2 teaspoon cumin

1 teaspoon garlic powder

2 tablespoons tomato paste

2, 15-ounce cans hominy, strained and rinsed – see kitchen note

4 cups low-sodium chicken stock

2 cups shredded (skin removed) cooked rotisserie chicken breast, approximately 2 chicken breasts

Optional Garnishes:

Scallions

Avocado

Radish

Tomatoes

Lettuce

Cabbage

Lime wedges

Crumbled Cotija cheese

Method:

1.   In a medium size Dutch oven, add vegetable oil and allow to heat, approximately 1 minute.

2.   Add onion and allow to cook until translucent and light golden brown in color, approximately 4 minutes.

3.   Add oregano, thyme, cumin, garlic powder, and tomato paste stirring until just combined. Add hominy and stir until just incorporated. Add stock, bring to a simmer, reduce to medium – low, partially cover and allow to cook until flavors have developed, approximately 30 – 35 minutes. 

4.   Add chicken, cook until heated through, approximately 2 minutes. Serve with garnish of your choice.

Kitchen Note: Hominy, in its simplest form, is coarsely ground corn that is a key ingredient in making corn tortillas & tamales.  Look for canned hominy in the international section at your grocery store.