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1
Preheat oven to 400F.
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2
Place chicken in a small roasting pan or a large cast-iron skillet.
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3
Rub with 1 tablespoon oil and season with salt and pepper.
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4
Roast chicken until skin is browned, juices run clear, and an instant-read thermometer inserted in thickest part (avoiding bone) registers 165F, 50 to 60 minutes.
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5
Transfer chicken to a platter.
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6
When cool enough to handle, remove skin and shred meat into bite-sized pieces.
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7
Discard skin and bones.
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8
You should have about 6 3/4 cups chicken (reserve the rest for another use).
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9
Heat remaining 1 tablespoon oil in a 5-quart saucepan over medium heat.
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10
Add onions; cook until translucent, 3 to 5 minutes.
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11
Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
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12
Add the water, broth, and hominy.
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13
Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
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14
Stir in chicken; season with salt and pepper.
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15
Cook until heated through.
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16
To serve, divide among eight bowls and serve with toppings, as desired.
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17
Let posole cool completely, then pour into airtight containers, leaving 1 inch of space at top.
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18
Freeze up to 3 months.
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19
Thaw overnight in refrigerator, and reheat over low (do not microwave, the hominy may burst).
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20
Per Serving (without Toppings)
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21
Calories: 339
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22
Fat: 7.4g (2g Saturated Fat)
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23
Protein: 40.9g
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24
Carbohydrates: 24.9g
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25
Fiber: 5g
