Tasty Tuesdays - Chicken Posole

It is quite cold this morning here in Beaufort. There is nothing better on a cold day than a hearty soup. Just the thought of it has warmed me right up. I love making soups for dinner and serving them with a nice slice of warm bread. Growing up, my parents often made their own breads. I thought the whole process was amazing. We'd help get all of the ingredients together and watch as the dough rose. It seemed like magic. Isn't it amazing how much better homemade bread is. And paired with the right soup - Mmmmmm...

I have made this recipe for chicken posole a few times, and it always comes out great. It has a wonderful flavor, and the hominy is very filling. I suggest using a bit of chipotle chili powder for the nice smokiness it would bring to the dish. A little bit packs quite a punch, so add it cautiously and taste as you go to make sure it's not too spicy. Also, a store bought rotisserie chicken works well for this dish, and it saves you a ton of time!! I would garnish with cilantro and a slice of lime to add a little acid and some color. It would be perfect paired with some warm cornbread. An body have any favorite cornbread recipes?

Ingredients
Serves 8
1 tablespoon olive oil
2 medium onions, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cans (14.5 ounces each) reduced-sodium chicken broth
4 cans (15 ounces each) white hominy, drained
6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
Coarse salt and ground pepper
Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)

Directions
Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
To serve, divide among bowls, and garnish as desired.