Chicken Verde Stew With Hominy Recipe

Name: Chicken Verde Stew With Hominy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 anaheim chilies (I used Pablano instead); 1/2 jalapeno pepper (stems and seeds removed, as you like); cooking spray; 1 1/2 lbs tomatillos; 1/4 cup finely chopped fresh cilantro; 1 1/2 teaspoons ground cumin; 1 teaspoon dried oregano; 2 cups chicken broth, divided (I used 3C); 2 tablespoons olive oil, divided; 1 1/2 cups finely chopped onions; 1/2 cup chopped carrot (I used a LOT more); 1/2 cup chopped celery (I used a LOT more); 1/2 cup chopped red pepper (I used a LOT more); 3 tablespoons flour (I excluded); 4 teaspoons finely chopped garlic; 1 lb chicken thigh, skinless, boneless cut into 1 1/2 inch pieces (I used boneless skinless breasts); 3/4 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 1 (29 ounce) can hominy, rinsed and drained; 6 tablespoons reduced-fat sour cream; cilantro

Servings: persons

2 anaheim chilies (I used Pablano instead)
1/2 jalapeno pepper (stems and seeds removed, as you like)
cooking spray
1 1/2 lbs tomatillos
1/4 cup finely chopped fresh cilantro
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
2 cups chicken broth, divided (I used 3C)
2 tablespoons olive oil, divided
1 1/2 cups finely chopped onions
1/2 cup chopped carrot (I used a LOT more)
1/2 cup chopped celery (I used a LOT more)
1/2 cup chopped red pepper (I used a LOT more)
3 tablespoons flour (I excluded)
4 teaspoons finely chopped garlic
1 lb chicken thigh, skinless, boneless cut into 1 1/2 inch pieces (I used boneless skinless breasts)
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 (29 ounce) can hominy, rinsed and drained
6 tablespoons reduced-fat sour cream
cilantro

1
Preheat broiler to high. Halve, stem, seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins.
2
Arrange tomatillos (husked and washed) on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 C cilantro, cumin and oregano in a blender. Add 1 C broth; process until smooth.
3
Heat a large dutch oven over medium high heat. Add 2 tsp olive oil; swirl to coat. Add jalapeno, onion, carrot, celery, and bell pepper; saute for 2 minutes stirring frequently. (you would add flour here - and stir for 2 minutes if you are using it -- ) Add garlic, saute for 30 seconds, stirring constantly. Place onion mixture in a large bowl.
4
Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. Add 2 tsp oil to pan. Add half of chicken; saute 3 minutes. Add browned chicken to onion mixture. Repeat with remaining chicken.
5
Combine remaining 1 C broth, tomatillo mixture, onion mixture and hominy in pan over medium high heat. Bring to a boil, then cover, reduce and simmer for 45 minutes, stirring occasionally. Add more S&P to your taste.
6
Ladle into bowls, top each with 1 Tbl sour cream and garnish with cilantro.
7
Note - I added more chicken broth and made more of a soup. With less chicken broth it is more of a stew -- .

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 anaheim chilies (I used Pablano instead), 1/2 jalapeno pepper (stems and seeds removed, as you like), cooking spray, 1 1/2 lbs tomatillos, and more.

Yes, Chicken Verde Stew With Hominy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Verde Stew With Hominy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions