Pozole - cooking recipe

Ingredients

whole chicken (heart, liver, etc. removed)
2 to 3 cans chicken broth
1 large onion
2 to 3 cloves
garlic
1 Tbsp. oregano
1/2 tsp. cumin
1 Tbsp. chili powder
jalapenos (optional)
salt and pepper
2 (1 lb. 13 oz.) cans hominy *
garnishes: chopped tomatoes, avocados, sliced green onion, cilantro, sour cream, grated cheese, jalapeno peppers, crushed tortilla chips, salsa, wedges of lime

Preparation

Place chicken in large pot.
Cover with 2/3 chicken broth and 1/3 water.
Bring to a boil and simmer until meat falls from bones. Remove chicken; remove all meat from bones and shred.
Leave plenty of multi-bite chunks.
Saute a large onion, 2 to 3 cloves and chopped garlic in a bit of the fat skimmed from the broth.
Add this back to the pot along with the shredded chicken, oregano, cumin, chili powder, jalapenos, salt and pepper.
Simmer for a while (maybe 45 minutes).
Add hominy; simmer for 45 minutes to 1 hour longer.
Taste for seasonings.
Garnish.