Slow-Cooked White Chicken Pozole

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces
• ¼ cup Mazola® Corn Oil
• 1 medium onion, diced
• 1 tablespoon minced garlic
• 1 small jalapeno or serrano chili pepper, seeded and minced
• 2 tablespoons Mazola® Chicken Flavor Bouillon Powder
• 2 quarts water
• 1 (28 ounce) can white or yellow hominy, drained
• 2 teaspoons Spice Islands® Oregano
• 1 Spice Islands® Bay Leaves
• ¼ cup fresh lime juice
• Traditional garnishes:
• Lime wedges, diced avocado, cilantro, radish slices, finely shredded cabbage, minced chiles, fried corn tortilla strips or tostadas, sour cream and crumbled or shredded Mexican cheese

Directions

Pat the chicken dry with paper towels and seasoning it with a little salt and pepper if you like. Heat some oil in a large skillet over medium-high heat, then add the chicken and brown it for about 2 minutes on each side. Once it’s lightly browned, transfer the chicken to your slow cooker. Turn the heat down to medium and toss the onions into the skillet. Cook them for a few minutes until they start to soften, then stir in the garlic, minced chile, and bouillon powder. Let everything cook together for about a minute before pouring in a cup of water. Give it a good stir, take it off the heat, and pour this mixture into the slow cooker with the chicken. Add the rest of the water, hominy, oregano, bay leaf, and lime juice. Cover the slow cooker and set it on low for 4 to 6 hours, or high for 3 to 4 hours, until the chicken is tender and easy to shred. When it’s done, shred the chicken right in the pot using two forks. Serve the soup in bowls and let everyone add their favorite toppings.