In a 6 qt Dutch oven, sauté chicken on med heat in 1 T olive oil, seasoning with salt & pepper. When chicken is partially cooked, add diced green pepper and onion. Cook until tender. Add minced garlic, sauté an additional 30 seconds. Add chicken broth, Rotel tomatoes, tomato sauce, diced green chilies, hominy, oregano, cilantro, cumin, chili powder, and bay leaves. Simmer 30-45 minutes, remove bay leaves. Garnish with fried tortilla strips and your favorite grated cheese. Enjoy!
Leftover chicken or pork, cubed, can be substituted. Add after cooking the peppers and onions.