Quick Chicken Posole

So I had intended to do a little research before I posted this recipe, but I just ate the leftovers for lunch and it was even better than last night's dinner, so forget the background, here's the recipe. (And yes I know this is in no way authentic. Don't hate on this San Diego girl, whose trip home isn't complete without an hour wait for a table at the Old Town Mexican Cafe for a bowl of theirs: a green chile base, pounds of Mexican oregano, amazing broth. Completely different, so awesome, and cooked by professionals. This just makes a good dinner on a cold night, and a great base for Tortilla Soup. But that's for another post.)

Chicken Posole for four (heck, double it and freeze half!)
1 onion, chopped
4 cloves garlic, chopped
1/4 cup tomato paste
2 tbsp chili powder
3 tsp dried oregano
1 box chicken broth
2 cups water
1 28 oz can of white hominy, drained
a few sprigs of cilantro
3 cups of shredded cooked chicken (see post on Poaching Chicken Breasts)
Garnishes that you like! We use:
Crumbled Mexican cheese like Cotija or Queso Fresco
Chopped cilantro
Juicy lime wedges
Chopped onion
Sliced radishes
Tortilla chips (fry your own from corn tortillas - Yum!)

Over medium heat, add a few tablespoons of oil in a large, heavy saucepan. Add onions and cook a few minutes until translucent, being careful not to brown them. Add tomato paste, garlic, chili powder and oregano. Stir together and scrap the bottom of the pan so it starts to brown  and caramelize a bit, but watch it closely so it doesn't burn. Maybe another 3-4 minutes.

Add box of broth, the cilantro sprigs, the 2 cups of water and the drained hominy. Bring this to a boil and reduce heat to medium low and simmer for 20 minutes. Check the hominy at 15 minutes to make sure they aren't getting mushy. Yuck.

While the soup base is simmering, prep your garnishes. Last night I served this with quesadillas on those thick, handmade corn tortillas. I was too lazy to open a can of black beans, but a black bean quesadilla here would be great!

At the 15-20 minute point, fish out the cilantro (or at least I do so the family doesn't complain about the limp, stringy invaders) and stir in the shredded chicken. Season with salt (2 tsps?) and pepper (1/2 tsp?).

Serve in large shallow bowls with lots of room for the garnishes.

When cool, you can divide extra into containers and freeze for Saturday lunch in a few weeks.
**Just be sure to thaw in the refrigerator and reheat on the stove. those hominy could become hot little bombs and explode in the microwave.**