Tomatillo Chicken and Hominy Stew
0
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This perfectly piquant stew gets its flavour from a tomatillo (a Mexican green tomato) and hominy, a widely underused form of corn.
Ingredients
Garlic
1 clove(s), large, minced
Onion
1 small, chopped
Tomatillo
¼ cup(s), chopped, about 1 large
Jalapeño pepper
1 medium, cored, seeded and minced (do not touch seeds with bare hands)
Canned diced tomatoes
14½ oz, fire-roasted
Cooked whole hominy
2 cup(s), or 15.5 oz can hominy, drained
Canned pinto beans
1 cup(s), drained and rinsed
Uncooked boneless skinless chicken breast
1 pound(s), cut into bite-size pieces
Cumin seeds
¼ tsp(s)
Dried oregano
½ tsp(s), rushed
Black pepper
¼ pinch(es)
Table salt
¼ tsp(s)
Fat free chicken broth
1 cup(s)
Instructions
1
Coat a large nonstick skillet with cooking spray. Add garlic, onion, tomatillo and chile. Sauté for 5 minutes, stirring frequently. (*If a tomatillo isn’t available, substitute a red tomato and a teaspoon of fresh lemon juice in its place.)
2
Stir in canned tomatoes, hominy, beans, chicken, cumin, oregano, pepper, salt and broth. (Note: If desired, substitute 2 cups of diced cooked chicken breast for the raw chicken. Reduce the cooking time to 5 to 10 minutes.)
3
Cover skillet and simmer until chicken is cooked through, about 20 minutes. Yields about 1 3/4 cup per serving.
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