2 (15.5-ounce) cans golden hominy, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh cilantro
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; cook, stirring constantly, 6 minutes or until vegetables are tender. Add garlic; cook 1 minute. Add chicken; cook 3 minutes. Stir in broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is tender. Stir in cilantro.