Ingredients

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cumin
• 2 (14.5 ounce) cans chicken broth
• 1 (15 ounce) can white hominy
• 1 (7 ounce) can chopped green chile peppers, drained
• 1 (2 ounce) can sliced black olives, drained
• 3/4 pound skinless, boneless chicken breast meat - cut into cubes

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Instructions

1. In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender.
2. 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.