This speedy version of the classic Mexican chicken and hominy stew hits all the right notes. Serve with tortilla chips, if you like.

Imgredients

• 1 Tablespoon ancho chile powder
• 1 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• Kosher salt and freshly ground black pepper
• 1-1/2 pounds boneless, skinless chicken breasts
• 2 Tablespoons vegetable oil
• 1 medium yellow onion, halved and thinly sliced lengthwise
• 2 teaspoon finely chopped garlic
• 2 15-ounce cans white or yellow hominy, drained and rinsed
• 6 cups homemade or lower-salt chicken broth
• 1/4 cup chopped fresh cilantro; more for serving
• Your choice of the following garnishes: shredded green cabbage, thinly sliced or julienned radishes, diced avocado
• 1 medium lime, cut into wedges

Preparation

1. Mix the chile powder, cumin, paprika, oregano, 1/2 tsp. salt, and 1/4 teaspoon black pepper in a small bowl. Pat the chicken dry and season generously with the spice mixture.
2. In a heavy-duty 5-quart pot, heat the oil over medium-high heat. Add the chicken and brown well on both sides, 3 to 4 minutes per side. Add the onion and garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the hominy and chicken broth and bring to a boil. Turn the heat down, cover, and simmer until the chicken is cooked through, about 10 minutes.
3. Remove the chicken and shred it or cut it into chunks. Return it to the pot, stir in the cilantro, and season to taste with salt.
4. Divide the posole among bowls and top with the garnishes and additional cilantro.
5. Serve with the lime wedges.