Chicken Pozole

OK, Its no secret I miss Ma right? I wasnt satisfied with a warm tortilla with butter this morning, so I went to work. While Mom's favorite is Albondigas, or Cocido.. she always made a mean pot of Pozole for the winter blues. I remember that she did this with Pork sometimes, but had to wait a day or so to skim the fat off. She hated pork fat..lol. The way to fix this is....... CHICKEN! I know Ma would be proud when she reads this.. in fact.. she was while it was simmering:) Manja Dear Blog readers...
This comes out spicy, NOT hot. If you prefer, you can omit the Jalepeno for the kiddies.

4  skinless chicken breasts cut into 1 inch cubes (may use thigh meat instead)
1/4 cup olive oil
2 large onions, chopped ( I prefer Maui sweets)
1 red bell pepper, seeded and diced
1 small jalapeño pepper,roasted, seeded and chopped
2 tablespoons ground cumin
3 tablespoons New Mexico chili powder ( Lord I love red chili)
2 tablespoons chopped fine- garlic
1 15 ounce can roasted diced green chili's (Ortega is my "go to") ( Dont tell MA cause she roasted her own Aneheim chilis)
1 cup crushed tomatoes ( she roasted these too, but I used a can! ssshhh)
8 cups chicken broth
1 30 ounce can golden or white hominy (I like white)
Sea Salt and course grind pepper to taste
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1/4 cup roughly chopped cilantro leaves
1/2 cup chopped green onions, with tops
Dollop of Sour cream
 Some say shredded cabbage atop this lovely bowl is delish, I havent tried, but I love cabbage!!

Pour the oil into a large, heavy-bottomed pot and heat over medium heat.
Season the chicken pieces with your favorite "go to" seasoning. Add to the pot and sauté until well-browned. Transfer the meat to a bowl and set aside.
Add the onions, minced garlic, red pepper and jalapeño to the pot and brown until golden. (about 8-10 min)
When the onion begins to caramelize, and the kitchen is lit up in fragrance, pour yourself another glass of wine and delight in your accomplishments.. then return the meat to the pot, sprinkle with the cumin and chili powder, stir in green chilies and tomatoes. Marvel at the aroma now huh!!!
Add the chicken broth plus 2 cups of water, bring it to a boil over high heat. Lower heat and let the chili simmer, partially covered, for one hour.
Add the hominy. Continue to cook approximately 15 minutes.
Taste and adjust the seasoning ( S & P) and top with minced cilantro, minced green onions and a dollop of sour cream in each bowl. Dont forget the tortillas! I like a handmade white corn tortilla myself:) WITH BUTTER.. jis sayin?