Ingredients
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cumin
- 2 (14 1/2 ounce) cans chicken broth
- 1 (15 ounce) cans white hominy
- 1 (7 ounce) cans chopped green chili peppers, drained
- 1 (2 ounce) cans sliced black olives
- 3/4 lb boneless skinless chicken, cut into bite-size chunks
Directions
- In a large pot, over medium heat, combine oil, onion, garlic, oregano and cumin.
- Cook, covered, 5 minutes, until onions are tender.
- Stir in broth, hominy, chile peppers and olives.
- Bring to a boil, then reduce heat to medium.
- Stir chicken into pot.
- Cover and cook until chicken is no longer pink- 5 to 10 minutes.
- Can garnish with shredded lettuce, and radish or sour cream and grated sharp cheddar cheese.
© 2013 Scripps Networks, LLC. All Rights Reserved.