Chicken Pozole Recipe

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Food Republic
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

1/4 cup extra virgin olive oil

1 medium onion, halved and sliced (about 1 1/2 cups)

1/2 teaspoon ground cumin

3/4 teaspoon chili powder

6 chicken legs, split (about 2 1/2 to 3 pounds; if you can't find legs that are already split, use a meat cleaver to divide the leg from the thigh)

4 cups chicken broth

1 tablespoon dried oregano (preferably Mexican)

1 teaspoon salt

2 1/2 cups canned hominy

1 (4-ounce) can diced Hatch green chiles (about 1/3 cup)

2 medium-sized ripe tomatoes, chopped (about 2 cups)

1/2 medium red onion, chopped (about 1/2 cup)

pinch of salt

1 tablespoon extra virgin olive oil

juice of 1/2 lime (about 1 teaspoon)

dash of your favorite hot sauce

2 limes, quartered

7 radishes, diced (about 1 cup)

5 green onions, chopped fine (about 1/2 cup)

1 head romaine lettuce, sliced into thin ribbons

1 cup whole fresh cilantro leaves

1/2 bag corn tortilla chips

your favorite hot sauce

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