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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From the Daily Dish . Great for a cold, winter day and easy for a week night supper. 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) can white hominy |
1 (7 ounce) can chopped green chili peppers, drained |
1 (2 ounce) can sliced black olives |
3/4 lb boneless skinless chicken, cut into bite-size chunks |
Directions:
1. In a large pot, over medium heat, combine oil, onion, garlic, oregano and cumin.
2. Cook, covered, 5 minutes, until onions are tender.
3. Stir in broth, hominy, chile peppers and olives.
4. Bring to a boil, then reduce heat to medium.
5. Stir chicken into pot.
6. Cover and cook until chicken is no longer pink- 5 to 10 minutes.
7. Can garnish with shredded lettuce, and radish or sour cream and grated sharp cheddar cheese.
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