2 lg. onions, chopped
2 cloves garlic, pressed or minced
1 tbsp. dry oregano leaves
1/2 tsp. ground cumin
2 tbsp. salad oil
1 cut up broiler fryer chicken (3 to 3 1/2 lb.), skin removed
6 c. regular strength chicken broth
2 cans (4 oz. each) diced green chilies
1 can (29 oz.) hominy, drained
1 can (2 1/4 oz.) sliced ripe olives, drained

In a 5 to 6 quart pan over medium heat, stir onions, garlic, oregano, cumin and oil until onion is limp, about 5 minutes. Set chicken breasts aside; add remaining chicken, broth, chilies and hominy to pan; bring to boiling over high heat. Cover pan; simmer 10 minutes. Add breasts and cover; remove from heat and let stand until breasts are white in thickest part (cut to test), about 20 minutes.

Lift chicken from liquid. When cool enough to handle, tear into bite size pieces; discard bones. Skim fat from broth. Return chicken to broth; add olives. Bring to boiling over high heat. Pour into a tureen. Makes 6 to 7 servings.