Spicy Chicken Olive Pozole - California Ripe Olives

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thigh meat, chopped into 1-inch pieces
• 1 1/2 cups red onions, chopped
• 3 cups canned hominy, drained and rinsed
• 2 1/4 cups low sodium chicken broth
• 2 1/4 cups prepared green enchilada sauce
• 1 cup California Black Ripe Olives, halved
• 3 tablespoons minced red jalapenos
• 1/4 cup chopped cilantro