Quick Posole - cooking recipe

Ingredients

2 (7 ounce) cans whole green chilies, rough chopped, remove seeds if you want less heat
6 -8 garlic cloves
1 onion, large
2 (14 1/2 ounce) cans white hominy
1 1/2 lbs boneless skinless chicken thighs
1/2 teaspoon kosher salt
2 teaspoons dried Mexican oregano (regular works fine)
2 tablespoons olive oil
3 cups chicken broth, heated in the microwave
3 tablespoons ground red new mexico peppers
garnishes
sliced avocado, sour cream, chopped cilantro, lime wedges, chopped tomato

Preparation

Mince garlic finely.
Dice onion (you can do both of those in a food processor quite easily).
Drain hominy, set aside.
Cut chicken into 1 inch or so chunks, toss with salt and 1 tsp of the oregano, then in a large pan, saute over high heat in the olive oil for about three minutes.
Reduce heat to medium, add onions, oregano, and garlic to pan; saute until softened, about 4 minutes.
Add ground chiles to pan, saute a minute or so, then add the chicken broth, hominy, then simmer for about ten minutes.
Stir in the green chiles, heat through and serve.
I prefer to stir in the tomatoes when I put in the hominy, or add a can of chopped fire roasted diced tomatoes to the stew.