2 tablespoons olive oil
1 onion, chopped
Salt and pepper
3 garlic cloves, minced
1 teaspoon dried oregano
6 cups chicken broth
2 (15-ounce) cans white hominy, rinsed
1 (4-ounce) can diced green chiles
1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
1⁄2 cup fresh cilantro leaves
Heat oil in Dutch oven over medium heat until shimmering. Add onion and 1 teaspoon salt and cook, covered until softened, about 5 minutes.
Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in broth and hominy. Drain chiles, reserving 1 tablespoon of brine. Add chiles, and cook until hominy has softened, about 15 minutes.
Stir in chicken and cook until heated through, about 1 minute. Stir in cilantro and 1 tablespoon reserved chile brine. Season with salt and pepper to taste.
Serve. Top with raw shredded cabbage, raw chopped onion, avocado, and a squeeze of lime.
Make this pico de gallo, chunky tomato salsa, that goes perfectly with all your favorites! Make it as mild or spicy as you like. Ingredients 2 pounds ripe tomatoes 2 large jalapeños 1 medium red onion 2 cloves garlic 1/3 cup fresh cilantro leaves 1 teaspoon kosher...
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