Instructions: PREPARATIONS:
*Juanitas Mexican-Style White Hominy is salty. (29oz can), Consider soaking the hominy in several changes of cold water or rinse very well under running tap water.
*Slice and dice the peppers and tomato and set aside.

1. Warm a nonstick sauce pan (3 to 4 qt) over medium heat; spray the bottom surface of the pan and add the olive oil. Add cumin and oregano and stir until aromatic (less than 1 minute). Add onion and garlic. Stir to coat with the oil. Season with a pinch of pepper and dash of salt. Adjust heat and soften slowly for 4 to 5 minutes.

2. Meanwhile, trim chicken; pat dry with paper towel. Slice into bite sized pieces.

3. Increase the heat; add the chicken with a dash of pepper and saute with high heat until no longer pink but not yet browned. Add the peppers, cilantro and hominy. Stir and continue to saute until the chicken is golden browned and the hominy is warmed.

4. Add tomato, burrito seasoning mix. If using add a small pinch of epazote and a measure of corn meal. Stir well. Slowly add the broth. Cover ajar; simmer for 60 minutes. Add more water if needed to thin to desired consistency (wet stew). Adjust seasonings: pepper, oregano, cumin. Serve hot, in bowls, with garnish.

[ This meal was motivated by Crock Posole with Chicken - a recipe featured at Better Homes and Gardens on line 2002/02/20. Place everything in a crock pot. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours.]

Start to Finish Time:
"1:30"

NOTES : Pozole is usually prepared with pork but variations abound. Chicken thighs are a good alternative. They are more tender and they absorb the spices in a shorter amount of time. The stew takes about 60 minutes minimum but benefits from additional time to simmer. Serve with warmed (fat-free) flour tortillas.

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