Pozole!!

I have been craving pozole for some time.  My friend Curtis posted a picture of what he made on facebook, and it took me over the edge from craving to doing.  He sent me his recipe, and I combined it, with one I already had to create my own version.  Yeehaw!!  so I chopped and cooked, all while watching Muppets take Manhattan, for comidic flare.  I used roasted poblano peppers that I had bought at a farmers market, but roasted green chilies would have been awesome also.  So here is what I created.  Enjoy!!!

Pozole

• 1 rotisserie chicken shredded
• 1/2 tablespoon cumin powder
• ½ onion chopped
• 2 garlic cloves, chopped
• 2 tablespoons oil
• 1/2 teaspoon black pepper
• ¼ tsp chili powder
• salt to taste
• 1/4 teaspoon oregano
• 4 cups white hominy, drained and rinsed 
• 3 -5 cups chicken broth
• ½ cup  chili verde sauce
• 2 whole roasted poblano chilies or 3 roasted green chilies
• ¼ cup green onions chopped
• 1 tomato bouillon

• Chop the onion and sauté until soft. 
• Peel and chop the 2 garlic cloves, and add to the onion.
• Chop the chilies and add it and the hominy and chicken to the pot.
• Cook for a little bit, then add salt, pepper, cumin, oregano, green onions, chili verde sauce, broth and tomato bouillon.
• 13 Cook at a simmer, covered, for 45 to 60 minutes until the hominy is tender.
• 14 If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.

Update

oregano from my herb garden!