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Spicy Chicken and Hominy Stew
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Description
I had no idea hominy was so good. Seriously, I know it’s summertime, but you have to make this stew. I can’t stay away from it.
Ingredients
- 1-½ cup Chopped Onions
- 1 Tablespoon Extra Virgin Olive Oil
- 6 cloves Garlic, Minced
- 8 cups Chicken Broth
- 2 cans (15 Oz. Size) Hominy, Rinsed And Drained
- 1 cup Sliced Black Olives
- 1 cup Jarred Green Salsa
- 1 whole Red Bell Pepper, Stem And Seeds Removed, Minced
- 4 cups Chopped Rotisserie Chicken
- ¼ cups Fresh Cilantro, Chopped
- ½ cups Avocado, Chopped (optional)
- 2 Tablespoons Shredded Cotija Or Mozzarella Cheese (optional)
- ½ cups Sour Cream (optional)
Preparation
In a 6-quart casserole pan over medium heat, saute onions in olive oil until translucent. Add minced garlic and stir constantly for 30-60 seconds or until fragrant.
Add chicken broth, hominy, olives, salsa, red bell pepper, and chicken. Bring mixture to a boil; reduce heat and simmer for 10 minutes.
Stir in the cilantro and serve. If desired, add optional avocado and cheese to individual bowls and top with a dollop of sour cream.
Recipe adapted from the Sonoma Diet Cookbook.
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San Pasqual's Kitchen on 7.21.2014
This looks so appetizing! Just what the doctor ordered.