Ingredients
1 pound boneless skinless chicken breasts, cubed2 tablespoons olive oil1 medium onion, chopped3 garlic cloves, minced2 chipotle peppers in adobo sauce2 cans (14-1/2 ounces each) chicken broth, divided1 can (15 ounces) hominy, rinsed and drained1 can (4 ounces) chopped green chilies1 teaspoon dried oregano1 teaspoon ground cumin1/4 teaspoon pepper
Preparation
In a large skillet, brown chicken in oil. With a slotted spoon, transfer chicken to a 3- or 4-qt. slow cooker. In the same skillet, saute onion and garlic in drippings until tender; add to chicken.
Place chipotle peppers and 1/4 cup broth in a blender or food processor; cover and process until blended. Add to chicken mixture. Stir in the hominy, chilies, seasonings and remaining broth. Cover and cook on low for 4-5 hours or until chicken is tender.
