Quick Chicken Pozole

1. 1

   In a 3- to 4-quart pan, combine the garlic, onion, and salad oil. Cook, stirring often, over medium-high heat until the onion is lightly browned, about 5 minutes.

2. 2

   While the onion cooks, cut the chicken into bite-size pieces. When the onion has browned, add the chicken pieces, red chili sauce, oregano, and chicken broth. Bring to a boil, reduce heat, and simmer until chicken is no longer pink in center of thickest part (cut to test), 7 to 8 minutes.

3. 3

   Add hominy, reheat to simmering, and serve. Offer lettuce and lime wedges to add to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.