Quick Chicken Pozole

• 3 cloves garlic, minced
• 1 onion (about 6 oz.), chopped
• 1 teaspoon salad oil
• 1 1/4 pounds boneless, skinless chicken breasts
• 1 can (10 oz.) red chili sauce
• 1/2 teaspoon dried oregano
• 2 cups reduced-sodium chicken broth
• 2 cans (about 15 oz. each) white or yellow hominy (or one can of each color), rinsed and drained
• Shredded iceberg lettuce
• Lime wedges

1. In a 3- to 4-quart pan, combine the garlic, onion, and salad oil. Cook, stirring often, over medium-high heat until the onion is lightly browned, about 5 minutes.
2. While the onion cooks, cut the chicken into bite-size pieces. When the onion has browned, add the chicken pieces, red chili sauce, oregano, and chicken broth. Bring to a boil, reduce heat, and simmer until chicken is no longer pink in center of thickest part (cut to test), 7 to 8 minutes.
3. Add hominy, reheat to simmering, and serve. Offer lettuce and lime wedges to add to taste.

garlic, onion, salad oil, chicken breasts, red chili sauce, oregano, chicken broth, white, wedges

Taken from www.myrecipes.com/recipe/quick-chicken-pozole (may not work)