Quick Chicken Pozole

Ingredients

• 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
• Lime wedges

Preparation

1. 1. 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.
2. 2. 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.
3. 3. Add hominy, reheat to simmering, and serve. Offer lettuce and lime wedges to add to taste.