Mexican Chicken Stew


1 1/2 cup shredded cooked chicken
1/2 onion - chopped <
32 oz diced tomatoes
2 15oz cans of hominy
15 oz can black beans
1 tsp chili powder
1/2 tsp black pepper
? oregano
4 cups chicken broth
2 1/2 tbsp potato flakes
2 4 oz cans diced green chilies


Put all ingredients up to chicken broth in a crock pot.
Cover all ingredients with broth.
Cook on low for at least 6 hours.
1 hour before serving, stir in the diced green chilies and potato flakes


modified from unknown source on internet, October 2013, by David Wilkins (we could not relocate the recipe)