Spicy Chicken and Hominy Stew

1 Tablespoon extra virgin olive oil
1 pound chicken breast -- boneless and skinless (cubed or coarsely ground)
1 1/2 cup red onion -- chopped
6 cloves garlic -- minced (1 Tablespoon minced)
2 can hominy -- rinsed and drained (15 oz cans)
28 ounce chicken broth
1 cup ripe olives -- pitted and quartered
1/2 cup Green salsa (purchased or Green Enchilada Sauce)
1/4 cup red bell pepper -- finely chopped
1/4 cup cilantro -- chopped
1/2 avacado -- chopped, optional
2 Tablespoon Cotija cheese or finely shredded mozzarella cheese

In a 4 quart Dutch Oven heat olive oil over medium high heat. Add chicken, cook and stir for 3 to 4 minutes or until browned. Add red onion, cook and
stir 3 minutes. Add garlic, cook and stir 1 minute more.

Add hominy to chicken mixture; cook and stir 4 minutes. Stin in chicken broth, olives, salsa, and red bell pepper. Bring to boil, reduce to simmer,
uncovered about 10 minutes or until chicke in no longer pink. Remove from heat. Stir in cilantro.

If desired, top individual servings with avocado, sour cream, and cheese.

Serves: 6