Spicy Chicken Olive Pozole

Ingredients

1 Tbsp. olive oil
1 lb. boneless, skinless chicken thigh meat, chopped into 1-inch pieces
1 1/2 cups diced yellow onion
3 cups canned hominy, drained and rinsed
2 1/4 cups low sodium chicken broth
2 1/4 cups prepared green enchilada sauce
1 cup California Ripe Olives, halved
3 Tbsp. minced red jalapenos
1/4 cup chopped cilantro

Heat oil in a large saucepot over medium high heat. Add chicken and sauté until golden for 3-4 minutes, stirring occasionally. Add onion and continue cooking for 3-5 minutes until soft. Pour in hominy, chicken broth, enchilada sauce, California Ripe Olives and red jalapenos and bring to a boil. Turn heat down to simmer and cook for 20 minutes. Stir in cilantro and serve. Serves 6.

*Serving suggestion: Garnish with sliced avocado, sour cream or cotija cheese.