Pozole Verde (Another Recipe, I know--but I'm a Mad Cooking Fiend)

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

Add-ins--
chopped green onion
lettuce
avocados
cubed cream cheese
toasted tortilla strips (flour tortillas cut into thin strips and toasted dry in the oven at 400 for five-ten minutes)
green salsa
fresh cilantro
lime wedges

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.