No-Chop Posole Verde

• 2 Tablespoons Olive Oil
• 1 cube Chicken Bouillon (Use Vegetable Bouillon For Vegan)
• 1/2 teaspoons Ground Cumin
• 1 teaspoon Dried Oregano
• 2 cans (15 Oz. Size) Hominy
• 1 can (15 Oz. Size) Pinto Beans, Drained
• 12 ounces, fluid Salsa Verde
• 14 ounces, fluid Canned, Diced Green Chilies
• Toppings Of Choice Such As Lime Wedges, Cheese, Cilantro, Red Salsa

1. Heat a deep-sided skillet to medium-high heat with the oil. Add bouillon cube, cumin, and oregano. Stir to coat spices in oil and break apart the bouillon cube.
2. Add the rest of the ingredients: hominy, beans, salsa, chilies. Stir to combine, and reduce heat to medium-low. Simmer posole verde for about 15 minutes, stirring every once in awhile.
3. Serve as desired-as a soup or stew with fun toppings, with chips for dipping, in rice/burrito bowls, anything you like! Enjoy.
4. Notes:
5. Don't drain anything but the beans. Use the rest of the liquids!
6. Let this simmer a bit longer for a thicker stew.
7. I use mild salsa and chilies for kid palates, but add spice with either of those ingredients, or add hot sauce at the end!
8. Stirring in leftover shredded meat of any kind wouldn't be a bad thing.

olive oil, chicken, ground cumin, oregano, hominy, pinto beans, fluid salsa, green chilies, toppings of choice

Taken from tastykitchen.com/recipes/holidays/no-chop-posole-verde/ (may not work)