2 lg. onions, chopped
1 tbsp. dry oregano leaves
2 tbsp. olive oil
2 cans (4 oz. each) diced green chilies
6 c. chicken broth (either from chicken or canned)
1 can (9 oz.) sliced ripe olives, drained
1 doz. tortillas (flour or corn)
2 cloves garlic, minced
1/2 tsp. ground cumin
1 (3 to 3 1/2 lb.) chicken, skinless, boiled and shredded
1 can (17 oz.) golden hominy, drained
1 can (20 oz.) white hominy, drained
Salt and pepper to taste
2 limes, cut into wedges

Skin chicken and boil in water. Cool and shred. In a 4 to 6 quart pot over medium heat, stir onions, garlic, oregano, cumin and oil until onion is limp (about 4 to 5 minutes). Add broth, chilies and hominy to pot and bring to a boil. Cover pot and simmer on medium for 10 minutes, add shredded chicken and cover. Remove from heat and let stand about 20 minutes. Add olives. Bring mixture to a boil. Serve hot.

Serve with warm tortillas, lime wedges and hot sauce. Serves 6 to 8.