Carol's Chicken or Pork Posole
                                                              

Ingredients:
1 tablespoon olive oil
1 onion, thinly sliced,
Kosher salt and black pepper
1 32-ounce container low-sodium chicken broth
1 28-ounce can diced tomatoes, drained
1 dried ancho chile, thinly sliced, or 1/4 teaspoon crushed pepper
2 cups shredded rotisserie chicken meat or pork
1 15-ounce can hominy, rinsed
1 lime, cut into wedges

Directions:
Heat the oil in a large saucepan over medium heat. Add the onion and 1/4 teaspoon
each salt and pepper and cook, stirring occasionally, until soft and beginning to brown,
10 to 12 minutes.
Add the broth, tomatoes and chili and bring to a boil. Stir in the chicken and hominy and
simmer until heated through, 3 to 4 minutes. Serve with lime, radishes and cabbage.

I added shredded purple cabbage, cilantro and flower radishes as garnish.
To make flower radishes:
wash radishes
chop off ends
put one flat side down on cutting board and cut down 3/4 inch on sides (about four slices
all the way around)
Put in ice water for about a few ours before serving (this will cause the slices to open up
like petals).