Chicken Pozole Rojo

• 2 lbs. precooked chicken thighs or breast, boneless, skinless
• 2 qts low sodium chicken broth
• 1-10oz carton La Preferida Organic Red Enchilada Sauce
• 2-29oz cans La Preferida White or Mexican-Style Hominy 
• Pinch or two of dried oregano
• 2 garlic cloves, minced
• 1 tbsp ancho chili pepper, ground
• 1 tbsp guajillo chili pepper, ground
• Optional garnish:
  • 1 bunch of radishes, sliced thin 
  • 4 avocados, cut into chunks
  • Toasted pepita seeds
  • Cilantro
  • 5 limes, halved 

1. In a large pot, bring broth and enchilada sauce to a boil. 
2. Lower to a simmer and add chicken + remaining ingredients (not including the garnish).
3. Adjust seasoning/salt to taste.
4. Bring to a simmer again. Then, remove from heat and garnish.

** For added kick: add blended serrano peppers or habanero to the broth.