Martha Stewart's Chicken Posole

Ingredients:

• 1 tablespoon olive oil
• 2 medium onions, chopped
• 8 cloves garlic, minced
• 1/3 cup tomato paste
• 3 tablespoons chili powder
• 1 teaspoon dried oregano
• 4 cans (14.5 ounces each) reduced-sodium chicken broth
• 4 cans (15 ounces each) white hominy, drained
• 6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
• Coarse salt and ground pepper
• Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)

Directions:

1. Heat oil in a 5-quart saucepan over medium heat.
2. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
3. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
4. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
5. To serve, divide among bowls, and garnish as desired.