Chicken Posole

This is one my husband's favorites! Whenever he walks in the door and smells this he says, "Oh, you must love me!" and I really do. But I also love how fast this dinner is to make and relatively cheap to boot. I made it once for my father in-law and I was surprised to hear it was a meal from his childhood in California. So now I consider it my duty to make it over and over again. You can garnish this soup with any of the wonderful Mexican toppings you have on hand. We've done chips, cheese, and avocado. But David swears this is most authentic with lime, fresh onion, and diced jalapeno or Serrano on top. Enjoy!

Yes, those are bones and some skin. This is how they like it.

Chicken Posole

1 white onion diced divided in half

6 cups chicken broth

2  30 oz. cans of White or Yellow Hominy

6 oz. tomato paste

4 bone in with skin chicken thighs

¼- ½ cup fresh cilantro chopped

1 lime

1 teaspoon Chili powder

1 teaspoon Cumin

1 teaspoon garlic

1 teaspoon oregano

fresh diced jalapeno

1. Saute half of the onion in butter or oil for a few minutes and add everything until the cilantro. I don't drain the hominy. Add in the seasonings. Save the cilantro for the last few minutes. 
2. Cook the chicken thighs in the soup for 30 minutes or until the chicken is cooked all the way.
3. Take out the chicken thighs and de-bone them and put back in the meat. I leave in some skin and the bones because my husband and kids like to get skin and bones in their bowl. Weird, I know. 
4. Adjust the seasonings a bit. For a stronger flavor you can add more if that's how you like it.
5. Add the cilantro and allow to blend for a few minutes. 
6. Squeeze in one lime.
7. Serve and top with the other half of the onion and some fresh jalapeno