Ingredients

  • 1 tablespoon olive oil
  • 2 chicken breasts, cut into 1-inch pieces
  • 1 small onion, chopped
  • 2 chipotle 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 1/2 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
  • 1/4 cup chopped cilantro
  • Add all ingredients to list

 

Directions

  1. 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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