Tomatillo Chicken and Hominy Stew

Total Time
55 min
30 min
25 min
This perfectly piquant stew gets its flavor from tomatillo (a Mexican green tomato) and hominy, a widely underused form of corn.

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.
If a tomatillo isn’t available, substitute a red tomato and a teaspoon of fresh lemon juice in its place.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.

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