Chicken Posole

Reserve four tablespoons of chopped onion for garnish.

Combine garlic, onion and butter in a 4-quart pan. Cook over medium-high heat, stirring constantly. When onion looks slightly transparent, add chicken.

In a separate bowl, pour one cup of broth, flour and chili powder and mix well. Add green chilies to the pan, then the flour mixture. Mix well, add hominy, remaining 2 cups of broth and cook for another 15 minutes at a slow boil.

Shred cabbage. Slice the lime. Warm corn tortillas in a skillet.

Serve the posole garnished with a handful of cabbage, a dollop of sour cream, a tablespoon of chopped onion and lime juice squeezed on top.