Mexican Chicken Stew Recipe

Name: Mexican Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds chicken pieces, skinned; 2 cups thinly sliced onion; 3/4 teaspoon salt; 1/2 teaspoon coarsely ground black pepper; 3 (14.5-ounce) cans fat-free, lower-sodium chicken broth; 4 garlic cloves, crushed; 3 bell peppers, seeded and chopped; 1 bay leaf; 1 (15-ounce) can golden or white hominy, drained; 2 tablespoons ground guajillo chile powder; 1 1/2 teaspoons dried oregano; 1/2 cup roasted unsalted pumpkinseed kernels; 1/4 cup chopped fresh cilantro; 1/4 cup sliced radishes; 1/4 cup sliced scallions; 1/2 cup crumbled queso fresco cheese

Servings: persons

3 pounds chicken pieces, skinned
2 cups thinly sliced onion
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 (14.5-ounce) cans fat-free, lower-sodium chicken broth
4 garlic cloves, crushed
3 bell peppers, seeded and chopped
1 bay leaf
1 (15-ounce) can golden or white hominy, drained
2 tablespoons ground guajillo chile powder
1 1/2 teaspoons dried oregano
1/2 cup roasted unsalted pumpkinseed kernels
1/4 cup chopped fresh cilantro
1/4 cup sliced radishes
1/4 cup sliced scallions
1/2 cup crumbled queso fresco cheese

1
["Combine first 8 ingredients (through bay leaf) in a 6-quart Instant Pot(R). Close and lock the lid of the Instant Pot(R). Turn the steam release handle to ""Sealing"" position. Press [Manual]; select ""High Pressure,"" and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, open the cooker using Quick Pressure Release (page 4). Remove chicken from broth mixture; cool slightly. Remove chicken from bones; cut chicken into bite-sized pieces. Discard bones.", "Strain stock through a sieve over a bowl; discard solids. Return inner pot to cooker; return stock to inner pot. Stir in chicken, hominy, chile powder, and oregano. Let stand 5 minutes. Skim fat from surface of broth; discard.", "Ladle stew into 8 bowls; top each serving evenly with pumpkin-seed kernels, cilantro, radishes, scallions, and queso fresco cheese."]

971

kcal

Calories

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3 pounds chicken pieces, skinned, 2 cups thinly sliced onion, 3/4 teaspoon salt, 1/2 teaspoon coarsely ground black pepper, and more.

Yes, Mexican Chicken Stew 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.

Mexican Chicken Stew

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