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4 diced garlic cloves
2 cups sliced white onions
1 cut up green bell pepper
Saute above in a large dutch oven

Add:
1 4 oz. can of green chili's
1 10 oz. can of green enchilada sauce
1 can of cream of chicken soup
1 can of Rotel tomatoes with chili's
1 29 can of drained white hominy
6 boneless skinless chicken thighs, cut up
1 Tbs. ground cumin
2 tsp. Mexican oregano, crushed between fingers
1 tsp. cumin seeds
2 tsp. salt

Cook covered, low and slow, either on top of stove or in the oven. It could easily be done in a crock pot also.

Serve each bowl with crumbled Cotija cheese, and green onions on top.
Hot tortillas, on the side.
 
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