Instructions

Step 1

Heat your large pot over medium heat and add the olive oil. While that warms up, toss in your chicken pieces and sprinkle with garlic powder and that ¼ teaspoon of salt. Let everything sizzle — you want to hear that satisfying sizzle and see the chicken start to turn golden around the edges, about 5 minutes. Don't stir too often; let it develop some color! Once your chicken is nicely browned, sprinkle in the flour and keep stirring for about 2 minutes — this creates that rich base for your posole. Then add your onions and keep cooking until they soften and turn translucent, roughly another 5 minutes. You'll know they're ready when they lose that raw crunch and go all soft and see-through.

Step 2

Now grab your largest pot and add the hominy, enchilada sauce, chopped green chiles with their juices, and chicken broth. Give everything a good stir to combine — you want the sauce to start coating the hominy and distributing those chile bits evenly. Crank the heat to high and bring that mixture to a rolling boil, which should take about 5-7 minutes. Once it's bubbling vigorously, reduce the heat to low, cover the pot, and let it simmer gently for exactly 20 minutes so all those flavors can really meld together.