Photo of Tomatillo chicken and hominy stew by WW

Tomatillo chicken and hominy stew

SmartPoints® value per serving
Total Time
55 min
30 min
25 min
A warm, hearty stew in an hour or less—yes, please. This perfectly piquant stew gets its flavor from tomatillo (a Mexican green tomato) and hominy, a widely underused form of corn. If a tomatillo isn’t available, substitute a red tomato and a teaspoon of fresh lemon juice in its place. The chicken and pinto beans in a generous serving size will keep you full, while the jalapeno pepper will add spice to the soup. It's a perfect weeknight dinner option since you can throw all the ingredients in one large nonstick skillet in three easy steps, and less than an hour later, it's time to eat.


Cooking spray

1 spray(s)

Garlic clove(s)

1 medium clove(s), minced

Uncooked onion(s)

1 small, chopped


1 large

Jalapeño pepper(s)

1 small, cored, seeded and minced (do not touch seeds with bare hands)

Canned tomatoes

14½ oz, diced, fire-roasted

Cooked whole hominy

2 cup(s), or a 15.5 oz can drained hominy

Canned pinto beans

1 cup(s), drained and rinsed

Uncooked boneless skinless chicken breast(s)

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

Ground cumin

¼ tsp

Dried oregano

½ tsp, crushed

Black pepper

¼ tsp

Table salt

¼ tsp

Fat free chicken broth

1 cup(s)


  1. Coat a large nonstick skillet with cooking spray. Add garlic, onion, tomatillo and jalapeno. Sauté for 5 minutes, stirring frequently.
  2. Stir in canned tomatoes, hominy, beans, chicken, cumin, oregano, pepper, salt and broth.
  3. Cover skillet and simmer until chicken is cooked through, about 20 minutes. Yields about 1 3/4 cup per serving.


You can substitute 2 cups of diced cooked chicken breast for the raw chicken to cut back on prep and cooking time, if you prefer. Simply reduce the simmering time to 5 to 10 minutes.