1-First Step: Prepare and Cook the Chicken Slice the chicken breasts in half to create thin pieces and season with salt and pepper. Heat oil in a skillet over medium-high heat and sear the chicken for 1 minute on each side until golden brown. Lower the heat, cover, and cook for 12 more minutes, flipping halfway through, then set aside to rest.

2-Second Step: Simmer the Broth In a separate Dutch oven, bring 4 cups of chicken stock to a rapid simmer. Add 1 bay leaf, ½ teaspoon chopped fresh thyme, ½ teaspoon chopped fresh oregano, 2 cloves crushed garlic, 1 teaspoon cumin, half of the 1 teaspoon salt, ¾ teaspoon chili powder, ½ teaspoon coriander, and ¼ teaspoon red pepper flakes. Reduce the heat and let it simmer for 15 minutes to build those rich flavors.

3-Third Step: Shred and Combine Shred the cooked chicken with two forks for easy mixing. Add the shredded chicken and 1 cup of drained and rinsed canned hominy to the pot, and warm through on medium heat. Taste and adjust salt or seasonings as needed, then remove the bay leaf before serving.

4-Final Step: Serve It Up Serve in bowls with your desired optional toppings like diced avocado or lime wedges. For dietary adaptations, use preferred protein substitutions during this process. If you’re looking for another easy chicken recipe, try our easy chicken spaghetti recipe for a fun twist.