Chicken Verde Stew With Hominy |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I got this out of Cooking Light - and it fits into a Weight Watchers menu quite nicely and is scrumptious! Ingredients:
2 anaheim chilies (i used pablano instead) |
1/2 jalapeno pepper (stems and seeds removed, as you like) |
cooking spray |
1 1/2 lbs tomatillos |
1/4 cup finely chopped fresh cilantro |
1 1/2 teaspoons ground cumin |
1 teaspoon dried oregano |
2 cups chicken broth, divided (i used 3c) |
2 tablespoons olive oil, divided |
1 1/2 cups finely chopped onions |
1/2 cup chopped carrot (i used a lot more) |
1/2 cup chopped celery (i used a lot more) |
1/2 cup chopped red pepper (i used a lot more) |
3 tablespoons flour (i excluded) |
4 teaspoons finely chopped garlic |
1 lb chicken thigh, skinless, boneless cut into 1 1/2 inch pieces (i used boneless skinless breasts) |
3/4 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
1 (29 ounce) can hominy, rinsed and drained |
6 tablespoons reduced-fat sour cream |
cilantro |
Directions:
1. Preheat broiler to high. Halve, stem, seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins.
2. Arrange tomatillos (husked and washed) on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 C cilantro, cumin and oregano in a blender. Add 1 C broth; process until smooth.
3. Heat a large dutch oven over medium high heat. Add 2 tsp olive oil; swirl to coat. Add jalapeno, onion, carrot, celery, and bell pepper; saute for 2 minutes stirring frequently. (you would add flour here - and stir for 2 minutes if you are using it - ) Add garlic, saute for 30 seconds, stirring constantly. Place onion mixture in a large bowl.
4. Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. Add 2 tsp oil to pan. Add half of chicken; saute 3 minutes. Add browned chicken to onion mixture. Repeat with remaining chicken.
5. Combine remaining 1 C broth, tomatillo mixture, onion mixture and hominy in pan over medium high heat. Bring to a boil, then cover, reduce and simmer for 45 minutes, stirring occasionally. Add more S&P to your taste.
6. Ladle into bowls, top each with 1 Tbl sour cream and garnish with cilantro.
7. Note - I added more chicken broth and made more of a soup. With less chicken broth it is more of a stew - .
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