| 2 Tbs olive oil | 1 lb boneless, skinless chicken breast slice into strips |
| 2 Tbs garlic, minced | 2 cups white onion, diced |
| 2 tsp each ground cumin, dried oregano leaves | 1 tsp ground coriander |
| salt and white pepper | 3 cups chicken broth |
| 1 cup russet potato, peeled, diced | 1 can white hominy, drained, rinsed (15 oz) |
| 1 poblano roaseted, peeled, seeded, diced | salt to taste |
Saute chicken in oil in a large pot over medium-high heat, 4-5 minutes per side. Remove, let cool slightly, then cut into cubes, and set aside. Add onion to the pot and saute over medium heat until soft, stirring occasionally, 4 minutes. Stir garlic and seasonings, and cook 1 minute; increase heat to medium-high. Remove from heat. Stir in broth and potato, and bring to a boil, reduce heat to medium and simmer until potatoes are tender, 10 minutes. Add reserved chicken, hominy, poblano, and salt, and simmer unti heated through. Garnish with sour cream and cilantro. Serves 4-6.
