8 servings
Ingredients
- 1 tbsp olive oil
- 2 medium white onions fine dice
- 8 garlic cloves minced
- 1/3 c tomato paste
- 3 tbsp chili powder
- 1 tbsp Mexican oregano
- 3 1/2 c chicken broth
- 4 c cooked posole
- 2 lb shredded, poached chicken
- salt
- pepper
To garnish
- Diced avocado
- Chopped cilantro
- Finely chopped white or red onion
- Chili powder
- Crumbled queso fresco
- Thinly sliced radishes
Instructions
1
Heat oil in a 5-qt pot over medium heat. Add onions and garlic and cook until soft. Add tomato paste, chili powder, and oregano, stirring until all ingredients are warmed through and well-mixed.
2
Add 4 cups water, broth, and posole. Bring to a boil and then reduce to a low simmer for about half an hour.
3
Add chicken, stir, and then add salt and pepper to taste.
4
Serve in individual bowls and allow your guests to garnish as desired.