• 1 pound chicken tenders, halved crosswise
  • 1 teaspoon crumbled dried oregano
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 1 15.5-ounce can hominy, rinsed
  • 1 14.5-ounce can chicken broth or chicken stock
  • 1/2 cup chopped cilantro
  • 1 tablespoon chopped chipotle chiles in adobo sauce
  • 2 cups sliced romaine lettuce
  • 1/2 cup chopped radishes
  • Guacamole, optional garnish


Serves: 4


Pat chicken pieces dry. Sprinkle with the oregano and season with salt and pepper. In a large skillet, heat oil over medium-high heat. Add the chicken and cook, turning occasionally, until just cooked through, about 5 minutes.

Add the hominy, broth, cilantro and chipotles to the skillet, and bring to a simmer. Cook for 1 minute. Spoon into bowls and top with the lettuce and radishes.