Chicken Pasole Verde

1 tbl olive oil
2 garlic cloves, pressed
1 can (29 oz) white hominy, drained
2 cups chicken broth
1 can medium green enchilada sauce
1 cup water
1 tsp mexican oregano
2 cups cooked chicken (I used shredded rotisserie chicken)
1 cup sliced green cabbage
2 tbl chopped fresh cilantro
lime

1. Add oil and garlic to large pot and heat over medium high heat 1-3 minutes or until garlic is golden brown and fragrant. Meanwhile, drain hominy.

2. Immediately add broth, enchilada sauce, water, oregano and hominy to pot, bring to boil. Reduce heat to medium; simmer 8 minutes.

3. As mixture comes to boil, dice or shred chicken and add to pot, simmer till heated through.

4. As is simmers, thinly slice cabbage and chop cilantro. Slice lime into wedges.

5. To serve, divide into bowls and top with cabbage and lime and cilantro.