Photo of Tomatillo Chicken and Hominy Stew by WW

Tomatillo Chicken and Hominy Stew

0 - 5
PersonalPoints™ per serving
Total Time
55 min
30 min
25 min
This perfectly piquant stew gets its flavour from a tomatillo (a Mexican green tomato) and hominy, a widely underused form of corn.


Garlic clove(s)

1 clove(s), large, minced

Uncooked onion(s)

1 small, chopped


¼ cup(s), chopped, about 1 large

Jalapeño pepper(s)

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(s)

1 pound(s), cut into bite-size pieces

Cumin seeds

¼ tsp(s)

Dried oregano

½ tsp(s), rushed

Black pepper

¼ pinch

Table salt

¼ tsp(s)

Fat free chicken broth

1 cup(s)


  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.