Directions

1. Cook the hominy: Sort and rinse the corn, and then soak in water for at least four hours (or up to 10 hours). Drain the hominy and place it in a large pot, cover by 2 inches of fresh water, and add the onion and bay leaves. Bring the corn to a boil, reduce heat to a gentle simmer and cook until the hominy flowers like popcorn and are tender and chewy (but not falling apart), about four hours. Drain the hominy and set aside.
   

2. Heat the oil in a large, heavy pot (such as enamel-coated Dutch oven) over medium-high heat. Add the onions and cook, stirring occasionally, until soft. Add the garlic, tomato paste, Texican or Wicked Winona and oregano and continue to cook, stirring, until the ingredients are fragrant and warmed through.
   

3. Add the broth and cooked posole, bring the mixture to a boil and then reduce heat to maintain a low simmer for 30 minutes. Add the chicken and simmer for an additional 15 minutes. Adjust seasonings and serve in shallow bowls, garnished as desired.