Ingredients

• 2 teaspoons dried oregano
• 1 red onion, chopped, divided
• 3 1/2 cups reduced-sodium chicken broth, (2 14-ounce cans), divided
• 1/8 teaspoon salt
• 1 clove garlic, finely chopped
• 1 teaspoon ground red chile, or chili powder
• 1 15-ounce c yellow or white hominy,, rinsed
• 1 15-ounce c black beans, rinsed
• 12 ounces boneless, skinless chicken breasts, trimmed and cut into 3/4-inch pieces
• 1 cup shredded green cabbage
• 1 lime, cut into wedges

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Cooking Directions

Step 1

Toast oregano in a small dry skillet over medium-high heat until fragrant, about 30 to 40 seconds. Transfer to a saucer to cool.

Step 2

Combine 1 teaspoon toasted oregano with 1/4 cup onion and set aside.

Step 3

Combine the remaining onion with 1/4 cup broth and salt. Cover and cook over medium heat until the onion is translucent, about 3 minutes. Add garlic and cook for 1 minute. Add the remaining 1 teaspoon oregano and ground chile (or chili powder) and cook for 1 minute. Add hominy and the remaining 3 1/4 cups broth, bring to a simmer and cook for 5 minutes. Add black beans and chicken, return to a simmer and cook until the chicken is no longer pink in the center, about 5 minutes.

Step 4

Serve in bowls, garnished with shredded cabbage, the reserved onion-oregano mixture and a squeeze of lime juice.