Chili Colorado con Pollo y Nopales
(with chicken and cactus)
 
1 tablespoon vegetable oil      
2 pounds of chicken, cooked and cubed      
1 clove of garlic, minced      
1 cup Santa Cruz Red Chili Paste     
1 cup water      
1 tablespoon oregano     
2 cups prepared nopales (or use canned nopales, drained and rinsed well, cut into bite-sized pieces)     
Salt to taste

Heat oil in medium sauce pan. Add chicken and garlic over medium heat and blend well. Add chili paste and remaining ingredients and simmer for 30 minutes to blend flavors. Serve with refried beans and tortillas.