- 1 tablespoon olive oil
- 2 chicken breasts, cut into 1-inch pieces
- 1 small onion, chopped
- 2 chipotle peppers in adobo sauce, seeded and diced
- 2 cloves garlic, minced
- 1 pinch garlic salt, or to taste
- 1 (32 ounce) can enchilada sauce
- 2 (16 ounce) cans hominy
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- 1 1/2 cups water
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
- 1/4 cup chopped cilantro
- Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
- Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.