Chicken Posole Stew
INGREDIENTS
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For the stew:
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2 bone-in chicken breasts, skin removed
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2 (15 oz.) cans white hominy, rinsed and drained
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3 cups good quality chicken stock
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2 (14.5 oz.) cans of diced tomatoes
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3 carrots, peeled and sliced into thin rounds
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3 scallions, both green and white parts, sliced thinly
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3 cloves of garlic, minced
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1 tablespoon cumin
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2 teaspoons light ancho chili powder
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1 ½ teaspoons Mexican oregano
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¼ teaspoon cayenne pepper (adjust to fit your taste)
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1 teaspoon salt, or to taste
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½ teaspoon fresh ground black pepper
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Optional toppings:
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Chopped cilantro
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Queso Fresco or other good quality Mexican cheese (montery jack would work)
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Shredded radishes (Use the large holes on your box grater)
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Avocado
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Sour cream
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Tortilla chips
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