Using a rotisserie chicken from your local supermarket helps lighten up traditional posole, which is usually made with pork shoulder. Simmering the bones in chicken broth will help retain even more flavor.
Serves 4 to 6
1 3- to 4-pound fully-cooked rotisserie chicken
1 (32-ounce) container fat-free, less-sodium chicken broth
Vegetable cooking spray
1 large onion, chopped
2 teaspoons chopped garlic
2 to 3 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1 (29-ounce) can white hominy, drained
1 (4-ounce) can diced green chiles
Garnish: minced onion, fresh cilantro, sliced radishes, and lime wedges
Remove meat from chicken and place bones and skin in a large saucepan, reserving meat. Add broth and bring mixture to a boil, reduce heat and simmer for 30 minutes. Strain broth, discarding bones and skin, and skim any fat from the surface.
In a large Dutch oven or soup pot coated with vegetable cooking spray, saute onions over medium heat 3 to 4 minutes or until translucent. Add garlic, chili powder, cumin, and oregano and cook 30 seconds or until fragrant. Stir in reserved broth and chicken meat and bring to a simmer. Add hominy and green chiles and cook 5 minutes.
Garnish individual servings with onion, cilantro, radishes, and lime wedges.