Pat chicken dry with paper towels and season with salt and pepper, if desired. Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to 6-quart slow cooker. Reduce heat to medium and add onions to skillet. Cook for 2 to 3 minutes or until onions begin to soften. Stir in garlic, minced chile and bouillon powder; continue cooking 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into slow cooker. Add remaining water, hominy, oregano, bay leaf and lime juice.
Step 2
Cover and heat for 4 to 6 hours on LOW or 3 to 4 hours on HIGH. The soup is ready when the chicken is tender and can be easily pulled apart. Shred chicken using two forks to pull apart. Ladle soup into bowls and let guests garnish the soup as desired.
Ingredients
¼ cup fresh lime juice
1 tablespoon minced garlic
2 quarts water
1 medium onion, diced
¼ cup Mazola® Corn Oil
2 pounds boneless, skinless chicken breasts, cut into 1 1/2- to 2-inch pieces
1 small jalapeno or serrano chili pepper, seeded and minced
