Having grown up in a family of healthful eaters, Lisa Bohon-Hock of Sacramento has always been interested in good nutrition. Her mother used to make this recipe with beef neck bones, but Bohon-Hock substitutes chicken breasts to keep fat at a minimum. She always serves the pozole with a vegetable (squash is a winter favorite) and tortillas, quesadillas, or bread.
3 cloves garlic, minced
1 onion (about 6 oz.), chopped
1 teaspoon salad oil
1 1/4 pounds boneless, skinless chicken breasts
1 can (10 oz.) red chili sauce
1/2 teaspoon dried oregano
2 cups reduced-sodium chicken broth
2 cans (about 15 oz. each) white or yellow hominy (or one can of each color), rinsed and drained
Shredded iceberg lettuce
How to Make It
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.
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.
Add hominy, reheat to simmering, and serve. Offer lettuce and lime wedges to add to taste.