When my husband saw me looking at a Chicken Posole recipe he told me I had to make it. He ate it a lot when he was living in LA and visiting a lot of Hispanic people. This was a common soup served to him. After trying this recipe he said it was very authentic.
recipe adapted from Real Simple Magazine
1 Tbsp olive oil
1 onion, thinly sliced
salt and pepper
32 oz chicken broth
28 oz can diced tomatoes, drained
1 dried ancho chili, thinly sliced
2 cups shredded rotisserie chicken meat
15 oz can hominy, rinsed
1 lime, cut into wedges
heat the oil in a large sauepan over medium heat. Add the onion and 1/4 tsp each salt and pepper, stirring occasionally until onions are soft and starting to brown. Add broth, tomatoes, and chili. Bring to boil. Stir in chicken and hominy and simmer until heated through. Serve with a lime wedge.
Those dried ancho chilies are pretty hard to cut with a knife - cut with kitchen shears.
The original recipe says you can substitute 1/4 tsp red pepper flakes, but avoid if you can - the ancho gives the authentic taste.
When shredding your chicken, save the skin, bones, and all other "leftovers" to make broth or another soup.
I use the lid of the rotisserie chicken to hold the chicken until I am ready to use it - save me a dish from washing.