Mexican-spiced shredded chicken with hominy
1
Points®
Total time: 42 min • Prep: 15 min • Cook: 27 min • Serves: 8 • Difficulty: Easy
Packed with chicken, hominy, and vegetables, this lightly spiced meal is wonderfully satisfying and comforting. You can also drain it slightly and use it as a filling for soft tacos or burritos, or it serve over rice. Hominy is an essential ingredient in Mexican cuisine. The big, puffy, chewy kernels of corn—they are about three times the size of traditional corn—that have a unique, slightly sour flavor thanks to how they are processed. They are soaked in an alkaline solution to soften their tough outer hulls. Canned hominy is convenient, and it is available in supermarkets in the canned bean aisle or in Latin markets.
Ingredients
Olive oil
2 tsp
Uncooked onion
1 large, chopped
Kosher salt
1 tsp
Garlic
2 clove(s), finely chopped
Dried oregano
1½ tsp
Ground coriander
1 tsp
Chili powder
1 tsp
Ground cumin
1 tsp
Canned diced tomatoes
15 oz, fire roasted with chilies
Chicken broth
2 cup(s)
Uncooked skinless boneless chicken breast
1½ pound(s)
Canned hominy
30 oz, rinsed and drained
Uncooked zucchini
2 small, cut into chunks
Cilantro
¼ cup(s), fresh, minced
Instructions
1
Heat oil in large nonstick skillet over medium heat. Add onion and salt and cook, stirring frequently, until softened, about 7 minutes.
2
Add garlic, oregano, coriander, chili powder, and cumin to skillet; cook 1 minute, stirring.
3
Add tomatoes, broth, and chicken to skillet; bring to boil over high heat. Reduce heat to low and simmer, covered, until chicken is cooked through, about 7 minutes (if liquid in pan doesn’t cover chicken, turn chicken half-way through cooking). When chicken is cooked through, transfer to plate.
4
Add hominy and zucchini to pan and increase heat to medium-high; cook until zucchini is tender and liquid is reduced, stirring occasionally, about 10 minutes.
5
Meanwhile, using 2 forks, finely shred chicken; add chicken back to pan and stir in cilantro.
6
Serving size: about 1 cup
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