We had an amazing time.. we started with the Guacamole, later on, to my surprise, everyone seemed to enjoyed the Pozole.. even Hailey!!!.. and for dessert, Ms. Chow brought Baklavas .... I ate 4!!!.. I am such a Pig!.. Allison was in charge of the mojitos!!!.. which were specially made with sparkling wine!.. and a couple of yummy salads were also part of the menu!..
2 tbsp canola oil
500 g shredded chicken
1 yellow onion, finely chopped
3 minced garlic cloves
1 1/2 tbsp chili powder (I use a brand called Tajin you can find it in Kensington Market).
1/2 tsp ground cumin
1/2 tsp dried oregano
3 cups of chicken stock
1 can (around 450g) of tomatoes
1 can (around 450g) of hominy (you can find it in Loblaws).
1 jalapeño chile, seeded and diced (In case you like it hot).
Salt & pepper
For more garnish you can add a tsp of sour cream.
In a soup pot heat the oil, working in batches to avoid crowding, brown the chicken. Transfer the chicken to a bowl and set aside.
Add the onion to the pot and sauté for 3-5 mins. Add garlic, chili powder, cumin and oregano. Stir to blend the spices evenly. Add the stock, tomatoes, hominy, jalapeño and browned chicken with any juices. Season to taste with salt & pepper. Bring to a boil over high heat. Reduce to low heat and cover. Check the chicken is fully cooked and everything is warm and nice.
To serve, ladle the soup into soup bowls and garnish with the avocado slices, green onions and cream.