Last night's dinner was an old home favourite or mine that my mom and I invented by combining some recipes a few years ago. Being from California, Mexican dishes are a staple in the household, and pozole--a pork-hominy soup with fresh veggies--is a favourite this time of year. This a leaner version of the traditional, with chicken breasts instead of ham-hocks, and a little prettier, as all the ingredients are white and green. Especially nice when the cream cheese melts into the broth. :) Also, this recipe easily feeds 6-8 people--but the broth base freezes well! I wish I'd thought to take another picture with the bowls full of all the fixings, but this will have to do--
2 lg cans chicken broth (49-1/2 oz each)
2 lbs boneless, skinless chicken breasts (4-6)
1 tsp dried oregano
1/2 tsp cumin seeds
2 lg onions, cut into large chunks
1 lg can (29 oz) yellow or white hominy
chopped green onion
cubed cream cheese
toasted tortilla strips (flour tortillas cut into thin strips and toasted dry in the oven at 400 for five-ten minutes)
Combine broth, chicken, oregano, cumin seeds, and onions.
Bring to a boil, then reduce heat and simmer for 1/2 hour.
Strain broth and return to pot; reserve the chicken, toss out onions and herbs.
Shred or dice the chicken, and return to the pot with the can of hominy.
Heat ten-fifteen more minutes.
We serve all the add-ins in bowls or on a platter on the table and add them directly to individual bowls of the hot soup.