Red Chicken Pozole

Ingredients

• 1 tbsp canola oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 4 garlic cloves, minced
• 3 tbsp chipotle peppers in adobo, sauce only
• 3 tbsp tomato paste
• 1 tsp dried oregano
• 3 cans reduced-sodium chicken broth (gluten-free if needed)
• 2 cans white or yellow hominy
• 2½ cups cooked chicken, shredded
• ¼ cup fresh cilantro, chopped
• ⅛ tsp salt
• Black pepper, to taste
• To garnish: diced avocado, thinly sliced radish, baked tortilla chips

Method

1. In a 5-quart saucepan, heat the oil over medium. Add the onion, carrot and celery and cook until the onion is translucent, 3 to 5 minutes.
2. Add the garlic and cook 1 minute, then stir in the tomato paste, chipotle sauce and oregano until evenly combined. Add 1 cup water, 2 cans of broth and 1 can of hominy. Bring to a boil, then reduce to a simmer.
3. In a blender, purée the remaining can of broth with the remaining can of hominy until smooth. Stir this purée into the pan and cook about 30 minutes.
4. Add the shredded chicken and cilantro, season with salt and pepper, and cook until heated through. Ladle into bowls and garnish as you like.