- 1 teaspoon dried oregano
- 1/2 cup chopped red onion, divided
- 2 teaspoons canola oil
- Pinch of salt
- 1 small garlic clove, finely chopped
- 1/2 teaspoon chili powder, or to taste
- 1 (14 ounce) can reduced-sodium chicken broth
- 1 (15 ounce) can hominy (see Note), rinsed
- 1 cup canned black beans or pinto beans, rinsed
- 6 ounces boneless, skinless chicken breast, trimmed of fat and cut into 3/4-inch pieces
- 1/2 cup finely shredded green cabbage
- 2 lime wedges
- Toast oregano in a small dry skillet over medium-high heat until fragrant, about 30 seconds. Transfer to a plate to cool. Combine 1/2 teaspoon toasted oregano and 2 tablespoons onion in a small bowl.
- Heat oil in a medium saucepan over medium heat. Add the remaining 6 tablespoons onion and salt; cover and cook over medium heat until the onions are translucent, about 2 minutes. Add garlic and cook for 1 minute. Add the remaining 1/2 teaspoon toasted oregano and chili powder and cook for 1 minute. Add broth and hominy, bring to a simmer and cook for 5 minutes. Add beans and chicken; return to a simmer and cook until the chicken is no longer pink in the middle, about 5 minutes. Top with cabbage and the reserved onion-oregano mixture. Serve with lime wedges.