Instructions: Heat oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper. Add to skillet and sautee until no longer pink, about 3 minutes. Add tomatoes, hominy and chili powder and bring to a boil. Reduce heat and simmer until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes. Mix in cilantro. Season to taste with salt and pepper and serve.

Serves 2.
Suggested accompaniements include cornbread.

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