- 3 (5 ounce) cans premium white chicken breast
- 3 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 3 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 (4.5 ounce) can chopped green chiles
- 1/2 (14.5 ounce) can chopped tomatoes
- 1 (7 ounce) can salsa verde
- 2 (15 ounce) cans white hominy, drained
- 2 (14 ounce) cans low-sodium chicken broth
- Kosher salt and cracked black pepper
- Garnishes (optional):
- 1 red onion, finely chopped
- 1 lime, cut into wedges
- 1/2 cup Mexican crema or sour cream
- Crushed tortilla chips
- 1/2 cup chopped fresh cilantro leaves
- Thinly sliced radishes
- 1 avocado, diced
- In a large Dutch oven or saucepot set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and cook for 3 to 4 more minutes. Add the oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add chicken and cook until heated through, 3 minutes.
- To serve, divide among 4 bowls and garnish as desired.