Ingredients

• 4 tablespoons vegetable oil , divided
• 2.5 pounds skinless , boneless chicken breast halves
• 1 onion , chopped
• 3 cloves garlic , minced
• 2.5 quartss chicken broth
• 3 cups water
• 4 tablespoons chili powder , or to taste
• 2 teaspoons salt , or to taste
• 1 teaspoon crumbled dried oregano
• 3 cups white hominy , rinsed and drained
• 10 tostadas shells

Instructions

1. 1 Gather the ingredients.
2. 2 Heat 2 tablespoons vegetable oil in a deep skillet over medium-high heat. Add chicken breasts and cook until no longer pink and juices run clear, about 20 minutes; remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
3. 3 Heat remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add onion and garlic; cook and stir until soft and transparent, about 5 minutes.
4. 4 Return shredded chicken to the skillet. Stir in chicken broth, water, chili powder, salt, and oregano. Reduce heat to low, cover, and cook for about 90 minutes.
5. 5 Stir in hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with a tostada shell. Garnish as desired.

Nutrition per serving