Loaded Chicken Hominy Soup (Chicken Pozole)

Directions

1. 1
   Pat chicken breasts dry and season with salt and pepper on both sides. In a large pot or dutch oven, heat olive oil over medium high heat.
2. 2
   Add the chicken to the skillet and sear for 4-5 minutes on each side, until browned.
3. 3
   Remove chicken to a plate and set aside.
4. 4
   Pour half of the white wine into the pot, scraping up any browned bits on the bottom of the pan.
5. 5
   Add onion, celery, carrots, and bell pepper to the pot. Cook for 5 minutes until veggies are softened, stirring frequently.
6. 6
   Add garlic and cook 1 to 2 minutes until fragrant.
7. 7
   Stir in chilis, tomatoes, hominy, corn, chili powder, cumin, coriander, oregano, chicken broth, lime juice and white wine.
8. 8
   Add chicken back to the pot. Bring to a boil, reduce to a simmer and cover.
9. 9
   Let cook for 20 minutes, stirring occasionally.
10. 10
    After 20 minutes, add peas and salt and pepper to taste. Shred chicken with two forks.
11. 11
    Garnish with cilantro and serve!