Mexican Posole Stew

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I tried making Posole a long time ago and it did not turn out great.  I decided to try making it again and change a few things up in my recipe.  This new version I was more than thrilled with, so good!  The stew just got better and better everyday, perfect for leftovers.  You can control the level of spice by adding more or less of the peppers depending on what you like.  I used chicken in my stew, but you can  use slow cooked pork as well.  I roasted a whole chicken in the oven and then shredded the meat with a fork.  Make sure you use a very large pot!

Mexican Posole Stew

• 1/4 cup vegetable oil
• 1 red onion, chopped
• 4 garlic cloves, minced
• 2 plum tomatoes, diced
• 6 cups chicken broth
• 1 28 oz. can undrained pinto beans
• 1 28 oz. can white hominy, drained
• 1 28 oz. can diced tomatoes with juices, pureed in blender until smooth
• 1 small can of Jalapenos with juices
• 1 Tbl. Mexican oregano
• 1 Tbl. chile powder
• 1 Tbl. garlic powder
• 3 tspns. ground cumin
• Kosher salt and ground pepper
• Cooked chicken (from a 4-5lb. whole chicken)-shred the meat into smaller pieces
• To serve: Shredded cheddar cheese, chopped cilantro, lime wedges, flour tortillas, cabbage

-Heat oil in a large pot over medium low heat.  Add the onion and saute until translucent, about 5 minutes.  Add the garlic and cook, stirring often until fragrant, about 2 minutes.  Add the diced tomatoes and stir until softened, about 2 minutes longer.  Stir in the broth and the next 8 ingredients. Bring to a boil and reduce heat to low.  Cover; simmer stirring occasionally for 30 minutes.  Add reserved chicken.  Simmer uncovered for 30 more minutes for the flavors to meld.  Season to taste with salt and pepper.  Divide among bowls and garnish with cheese, cilantro, lime, cabbage and tortillas.