Cut the chicken breast into large chunks. Season with a pinch of salt and pepper. Add olive oil to a skillet or pan in medium heat and add the chicken. Let brown and then let cool to shred with a fork.
Add the diced onion and garlic, then the chicken broth and the shredded chicken to a large pot. Now add the chili flakes, oregano, and the rest of the salt and pepper. Let cook until it reaches to a boil then reduce heat to a simmer. Let cook for about an hour, then add the hominy and let cook for additional 30 minutes.
Take a bowl and add the pozole along with the shredded cabbage, the juice of a lemon and some hot sauce (optional).
Plate and enjoy!
0 servings