• Prep time: 30 min
• Cook time: 45 min

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Ingredients

• 2 tablespoons olive or avocado oil
• 1 tablespoon butter
• 1 large yellow onion, chopped
• 1 poblano or jalapeno pepper
• 8 cloves garlic, roughly chopped
• 1 15oz. can of sweet corn
• 1 25oz can of white hominy
• 2 tsp ground cumin
• 1 tsp ground corriander
• ½ tsp chili powder
• ½ tsp paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• 2 tsp kosher salt
• A few shakes of ground black papper
• ⅛ tsp cayenne (optional)
• 1 can mild green chiles
• 1 full rotisserie chicken, picked and chopped
• 64 oz. (8 cups) chicken stock
• 2 limes
• 1 bushel of fresh cilantro
• Shredded cheese, avocado slices, and chopped green onions for topping

Instructions

Chop the onions, pepper, and garlic and set aside. Drain the hominy and corn. Mix the spices into a small bowl. Pick the chicken and chop the cilantro. Squeeze the limes into a small bowl.

Sauté the onions for 10 mintutes with butter and avocado oil. Add the garlic, green chiles, and pepper for another 5 minutes then add the spice mixm and stir. Add the hominy and corn for 2 minutes then add the chicken for another 2 minutes. Stir constantly to incoprorate the spices.

Add the broth and bring to a boil before turning down to low for 30 minutes. Stir every 5 minutes and add salt to taste. Add the lime juice and 3/4 of the cilantro.

Serve immediately with sour cream, green onions, tortilla chips and/or garlic bread.