Total Time: 2 ½ hours
2 1/2 pounds boneless, skinless chicken breast halves
4 tablespoons canola oil, divided
1 onion, chopped
3 cloves garlic, minced
2 1/2 quarts chicken stock
3 cups water
1 teaspoon dried oregano
2 teaspoons salt
4 tablespoons chili powder, or to taste
1 can Teasdale White Hominy, rinsed
1 package corn or flour tortillas
Optional garnishes: chopped cilantro & lime wedges
Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired.
Serve in soup bowls with1 tortilla per serving. Garnish with chopped cilantro and lime as desired.
Nutritional Information (amount per serving): Calories 226, Fat 6g, Protein 24g,
Carbohydrates 18g, Fiber 3g.