Chicken Posole

Chicken Posole
1 tablespoon olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can white hominy
1 (7 ounce) can chopped green chile peppers, drained
1 (2 ounce) can sliced black olives, drained
3/4 pound skinless, boneless chicken breast meat - cut into cubes
In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender. Stir in broth, hominy, chile peppers and olives. Bring to a boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes.