Quick and Easy 20-Minute Chicken Posole recipe

6 servings

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

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.