Chicken Posole Verde

Ok can I just say, YUM! This is a recipe from a pampered chef recipe book, altered just a tad. I used a rotissere chicken from the store to make it even easier. This recipe is so surprisingly amazing!! Try it, you can thank me later!

Chicken Posole Verde
1 Tblsp olive oil
2 garlic cloves, pressed
1 can (29oz) white hominy, drained
2 cups chicken broth
1 can (10oz) medium green enchilada sauce
1 cup water
1 tsp dried Mexican oregano
2 cups diced cooked chicken
1 cup thinly sliced green cabbage
2 Tblsp chopped fresh cilantro
1 lime (I use 1 Tblsp lime juice)

Add oil and pressed garlic to 4qt casserole pot; heat over med-high heat 1-3 minutes or until garlic is golden brown and fragrant. Meanwhile, drain hominy.
Immediately add broth, enchilada sauce, water, oregano and hominy to casserole; bring to boil, reduce heat to medium; simmer 8 minutes.
As hominy mixture comes to a boil, dice chicken. Add chicken to casserole; simmer until heated through.
As posole simmers, thingly slice cabbage and chop cilantro. Slice lime into wedges.
Top each serving with cabbage, garnish with cilantro and lime wedges or add lime juice just before serving. EnJOY!