INGREDIENTS
2
olive oil
1/2
large white onion, diced
1
serrano chile pepper, seeded and diced
4
large cloves garlic, diced
8 cups
chicken broth
1 25 ounce can
hominy, drained
2 cups
shredded chicken
2 tsp
cumin (rub on pork prior to searing)
2 tsp
dried oregano
2
bay leaves, whole
1 cup
green enchilada sauce
salt and pepper,