Posole

4 Tablespoon olive oil, divided.
1 medium yellow onion, chopped
6 cloves garlic, chopped
3 Tablespoon ancho chili powder
2 teaspoon cumin
14 1/2 oz can diced fired roasted tomatoes
8 cups chicken broth
4 chicken thighs
29 ounce can hominy, drained and rinsed
1/2 cup fresh cilantro, chopped
salt to flavor
Tortilla

In a large dutch oven over medium-high heat, heat 1 tablespoon oil until hot. Add onions and cook and stir for five minutes until lightly browned. While onions are cooking add remaining oil to a frying pan and heat over medium heat until hot, add chicken and cook until brown on each side.  Add the garlic, ancho chili powder and cumin to the onions in dutch oven, cook stirring constantly, until fragrant, about 30 seconds. Add tomatoes and cook, stirring until most of liquid has evaporated, about 4 minutes. Add chicken broth and bring to a simmer. Reduce to medium,add chicken to dutch oven, cover and cook for 20 minutes. Add hominy to dutch oven and cook for another 20 minutes.
Remove chicken, cover the pot and reduce to low to keep hot. Shred chicken into bite size pieces. Season with salt to taste.
Stir chicken back into the pot cook until heated 3-4 minutes. Remove from heat and add cilantro. Serve with warm tortillas.