Ingredients

• 1 teaspoon dried oregano
• 1/2 cup chopped red onion, divided
• 2 teaspoons canola oil
• Pinch of salt
• 1 small clov garlic, finely chopped
• 1/2-1 teaspoon chili powder, to taste
• 1 14-ounce c reduced-sodium chicken broth
• 1 15-ounce c hominy, (see Note), rinsed
• 1 cup canned black beans, or pinto beans, rinsed
• 6 ounces boneless, skinless chicken breast, trimmed of fat and cut into 3/4-inch pieces
• 1/2 cup finely shredded green cabbage
• 2 lime wedges

---

Cooking Directions

Step 1

Toast oregano in a small dry skillet over medium-high heat until fragrant, about 30 seconds. Transfer to a plate to cool. Combine 1/2 teaspoon toasted oregano and 2 tablespoons onion in a small bowl.

Step 2

Heat oil in a medium saucepan over medium heat. Add the remaining 6 tablespoons onion and salt; cover and cook over medium heat until the onions are translucent, about 2 minutes. Add garlic and cook for 1 minute. Add the remaining 1/2 teaspoon toasted oregano and chili powder and cook for 1 minute. Add broth and hominy, bring to a simmer and cook for 5 minutes. Add beans and chicken; return to a simmer and cook until the chicken is no longer pink in the middle, about 5 minutes. Top with cabbage and the reserved onion-oregano mixture. Serve with lime wedges.