Chipotle Chicken Posole - cooking recipe

Ingredients

2 boneless skinless chicken breasts
2 bay leaves
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, finely minced
1 chipotle pepper, in adobe minced
1 (10 ounce) can tomatoes and green chili peppers (Rotel)
1 (29 ounce) can white hominy, drained and rinsed (posole)
2 -3 cups chicken stock
1 tablespoon Mexican oregano
Garnishes
cilantro
avocado, diced
onion, minced
lime wedge

Preparation

Place the chicken breasts in a medium size pot. Add in bay leaves and cover with water. Bring to a boil over medium heat and cook until chicken is cooked through, approximately 15 minutes.
Remove chicken from water and reserve the cooking liquid. When chicken is cool enough to handle, shred with 2 forks. Set aside.
In a 4 qt dutch oven heat the olive oil. When warm add in chopped onion and garlic. Cook stirring frequently until onion is wilted and begins to brown lightly. Add in the minced chipotle, tomatoes, hominy, reserved cooking liquid and about 2 cups of chicken stock.
Crush the oregano and add to the pot along with salt and pepper to taste. Bring to a gently boil, cover and simmer for 20 minutes to allow flavors to meld adding additional stock as needed.
Serve in bowls with desired garnishes.