Popular
Latest From the Show
Julie Benz's Chicken Pozole
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 5 cups chicken stock
- 1 to 2 15-ounce cans white hominy, drained
- 1 can white corn (optional)
- 2 14 1/2-ounce cans stewed tomatoes (use fire-roasted or Mexican-style for an added kick)
- 4 teaspoons oregano
- 1 jalapeo chili, chopped
- 3 tablespoons New Mexican chili powder
- 1 rotisserie chicken, meat shredded
Yield
Serves: 6
Preparation
Bring chicken stock to a boil in a large pot.
Add hominy, corn, tomatoes, oregano, jalapeo and chili powder bring back up to a boil. Reduce heat and simmer, stirring often for 1 hour.
Stir in shredded chicken. Season with salt and pepper. Serve with toppings on the side.