30-Minute Posole - cooking recipe

Ingredients

1 small yellow onion
2 tablespoons vegetable oil or 2 tablespoons canola oil
2 tablespoons flour
2 tablespoons mild chili powder
3 ounces tomato paste
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
3/4 teaspoon salt
2 cups water
3 cups chicken broth
4 ounces chopped green chilies (1 can)
15 ounces hominy (1 can)
1 1/2 cups chicken, precooked and shredded (can also use beef or pork)
1 lime
1/2 bunch cilantro

Preparation

Finely dice the onion, then add it to a large soup pot along with the canola oil. Saute the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to saute for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.
Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.
Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes).
Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.