Ingredients
1 1/2 pounds boneless chicken breasts, cut into small cubes
4 cups chicken broth
2 cups water
2 cups chopped roasted green Hatch peppers, seeds removed
1 onion, diced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
2 cans hominy, drained and rinsed
1/4 cup fresh cilantro, chopped
2 limes, cut into wedges for serving
Directions
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In a large pot over medium-high heat, cook the chicken cubes until browned on all sides, about 5 minutes.
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the chicken broth, water, chopped Hatch peppers, onion, garlic, oregano, cumin, and salt the pot. Bring to a boil, then reduce heat and let simmer for 30 minutes.
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Add the hominy to the pot and simmer for an additional 15-20 minutes, or until the chicken is tender and the hominy is heated through.
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Stir in the chopped cilantro and remove from heat.
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Serve the pozole hot, with lime wedges on the side for squeezing over each bowl.
