Easy Recipe Finder
Recipe Feeder
1 T olive oil
2 medium onions, chopped
8 garlic cloves, minced
1/3 cup tomato paste
3 T chili powder
1 t dried oregano
4 (14 1/2 ounce) cans Reduced-sodium chicken broth
4 (15 ounce) cans Hominy, drained
4 cups water
6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
coarse salt
pepper
Assorted garnishes
thinly sliced radish
avocado
chopped onions
chopped cilantro
shredded cabbage
oregano
lemon juice
1. Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
2. Add water, broth, and hominy. Bring to a boil; reduce heat to a simmer , and cook until frangrant, about 30 minutes.
3. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
4. To serve, divide among bowls, and garnish as desired.
2 medium onions, chopped
8 garlic cloves, minced
1/3 cup tomato paste
3 T chili powder
1 t dried oregano
4 (14 1/2 ounce) cans Reduced-sodium chicken broth
4 (15 ounce) cans Hominy, drained
4 cups water
6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
coarse salt
pepper
Assorted garnishes
thinly sliced radish
avocado
chopped onions
chopped cilantro
shredded cabbage
oregano
lemon juice
1. Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
2. Add water, broth, and hominy. Bring to a boil; reduce heat to a simmer , and cook until frangrant, about 30 minutes.
3. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
4. To serve, divide among bowls, and garnish as desired.
