Ingredients
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1 tablespoon olive oil
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8 garlic cloves, minced
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1/3 cup tomato paste
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3 tablespoons chili powder
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1 teaspoon dried oregano
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4 (14 1/2 ounce) cans reduced-sodium chicken broth
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4 (15 ounce) cans white hominy, drained
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6 3/4 cups shredded cooked chicken (2 pounds) or 6 3/4 cups turkey meat (2 pounds)
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coarse salt
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pepper
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thinly sliced radish
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2 medium onions, chopped
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avocado
Instructions
- Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
- Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
- Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
- To serve, divide among bowls, and garnish as desired.