Tomatillo chicken and hominy stew
0
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
1 spray(s)
Garlic
1 clove(s), minced
Onion
1 small, chopped
Tomatillo
1 large
Jalapeño pepper
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 skinless boneless chicken breast
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)
Instructions
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.
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