This is delicious and a cinch to make! From Sara’s Secrets for Weeknight Meals by Sara Moulton – a well-known American cookbook author, TV food show host, food writer and a former assistant to Julia Child. Pozole is a Mexican hearty soup or stew that is traditionally made with pork and hominy. Sara says in her intro: “Dried hominy takes several hours to cook, so I have opted for the canned version in the interest of time. I have also developed a lighter version with shredded chicken and tomatillo salsa (hence green posole). This dish is ridiculously easy to make and quite satisfying with all the additional garnishes.” I bought the salsa and canned hominy at Perola’s – a Latino food shop in Kensington Market in downtown Toronto – most supermarkets sell bottled green salsa. Sara calls for an odd size can of hominy: 15-oz can is a bit more than 400 mL, a bit less than 2 cups.

2 tbsp vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 cup bottled (tomatillo) green salsa
4 cups canned chicken broth (homemade or store-bought)
1 rotisserie chicken, skin and bones discarded and meat shredded
Two 15-oz cans white hominy, drained
Kosher salt and freshly milled black pepper

Heat oil in a large saucepan over high heat until hot. Reduce heat to medium; add onion and cook, stirring occasionally until softened, about 5 minutes. Add salsa and cook, stirring, for 5 minutes. Add chicken broth and simmer, partially covered, for 10 minutes. Add shredded chicken and hominy; simmer until heated through. Add salt and pepper to taste. To serve, ladle into bowls and let everyone garnish their own portion.

Garnishes: Finely chopped onion, chopped avocado, slivered radishes, chopped cucumbers, shredded napa cabbage and tortilla chips.

Makes 4 to 6 servings.