Zesty Mexican Chicken Stew with Sweet Hominy

Zesty Mexican Chicken Stew with Sweet Hominy 1 1/2 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon dry oregano 1 teaspoon ground coriander Canola oil 1 large onion, chopped 1 anaheim chili pepper, seeds and membrane removed, and chopped 4 cloves garlic, pressed through garlic press 1 cup salsa verde (green salsa) 2 (14.5 ounce) cans diced, fire-roasted tomatoes with juice 1 (25 ounce) can hominy (found in the hispanic section of the market) 4 cups chicken stock 3 1/2 – 4 cups cooked, shredded chicken (I used a 1 ¾ pound rotisserie chicken from the market, skin discarded) 1/4 cup fresh cilantro leaves, chopped Tortilla chips, for garnish (if desired) Diced avocado, for garnish In a small ramekin, combine the cumin, chili powder, paprika, oregano and coriander, and set aside this spice mixture for a moment. Place a large soup pot over medium-high heat and drizzle in about 3-4 tablespoons of the oil; once hot, add in the chopped onion and anaheim pepper, and sauté for a few minutes until tender and translucent. Add in the spice mixture and the garlic and stir to incorporate; once aromatic, add in the salsa verde, the diced tomatoes, and the hominy, and stir to combine. Add in the chicken stock, and bring the stew to a gentle simmer, simmering for 20 minutes, uncovered. Off the heat, stir in the cilantro and add in the shredded chicken, and stir to combine; check to see if any additional salt and pepper is needed. Serve with tortilla chips on the side or on top, plus some avocado, if desired.