Ingredients1 tablespoon olive oil 2chicken breasts, cut into 1-inch pieces 1 small onion, chopped 2chipotle peppers in adobo sauce, seeded and diced 2 cloves garlic, minced 1 pinch garlic salt, or to taste 1 (32 ounce) can enchilada sauce 2 (16 ounce) cans hominy 1 (15 ounce) can diced tomatoes 1 (15 ounce) can black beans, rinsed and drained 1 ½ cups water 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried oregano 1 pinch cayenne pepper salt and ground black pepper to taste ¼ cup chopped cilantro
Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.
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