chicken pozole

3 to 4 lb. rotisserie chicken
2 tbsp. vegetable oil
1 large yellow onion, chopped (about 2 cups)
4 cloves garlic, minced
2  15-oz. cans hominy
half of a 14.5 oz. can diced tomoatoes, thoroughly drained
1  7-oz. can salsa verde
1   4.5  oz. can chopped green chiles
2  14-oz. cans low sodium chicken broth
3 tsp. ground coriander
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
kosher salt and cracked black pepper

garnishes optional:
1/4 whole green cabbage, thinly sliced
1 red onion, finely chopped
1 avocado, cut into wedges
1 lime, cut into wedges
thinly sliced radishes
1/2 c. fresh cilantro leaves, chopped
1/2 c. queso fresco
crushed tortilla chips


directions:
remove the meat from the chicken and shred it into 1-inch pieces; discard the skin and bones.  set aside about 1 1/2 c. of meat for the soup; reserve the remaining chicken for another use.

in a large dutch oven or saucepan set over medium heat, heat the oil.  add the onion and cook until translucent and fragrant, about 8 minutes.  add the garlic and cook until softened but not browned, 3 to 4 minutes.  add the hominy with the liquid from the cans, tomatoes, salsa verde and green chiles and cook until the mixture just comes to a boil, about 2 minutes.  add the chicken broth, coriander, cumin and oregano.  stir, increase the heat and return to a boil.  reduce the heat to medium and simmer to allow flavors to develop, at least 10 minutes.  season with salt and pepper.  add the shredded chicken and cook until heated through about 3 minutes. 

garnish as desired. 

*original recipe from kelsey nixon's page on the cooking channel website.