2 cans (15 oz each) white or yellow hominy, rinsed and drained
Instructions
In a 3- to 4-quart saucepan, combine the garlic, onion and salad oil. Cook, stirring often, over medium-high heat until the onion is lightly browned, about 5 minutes
While the onion cooks, cut the chicken into bite-size pieces. When the onion has browned, add the chicken, red chili sauce, oregano and chicken broth. Bring to a boil, reduce heat, and simmer until chicken is no longer pink, 7-8 minutes
Add hominy, reheat to simmering, and serve
Recipe by In Balance Equestrian at https://inbalanceequestrian.com/equestrian-lifestyle/recipes/quick-chicken-pozole/