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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I found the orginal recipe on and revised it to fit my taste. I used garden fresh tomatoes and peppers instead of canned, which I think turned out quite well. Ingredients:
2 14-1/2-ounces cans golden hominy, drained |
2 small chilies, chopped |
1 fresh poblano pepper, chopped |
1 medium onion, chopped (1/2 cup) |
2 cloves garlic, minced |
1 pound boneless, skinless chicken breasts , cut into 1-inch pieces |
4-5 cups chopped fresh tomatoes |
2 14-1/2 ounces cans reduced-sodium chicken broth |
1 teaspoon of chili powder or taco seasoning |
1 teaspoon dried oregano, crushed |
1/2 teaspoon ground cumin |
2 tablespoons snipped fresh cilantro |
fat-free dairy sour cream (optional) |
Directions:
1. Brown chicken in large pot, add onion and peppers, cook until veggies are soft. Add garlic and brown for 1 minute.
2. Add tomatoes, chicken broth and spices. Cover and simmer for at least 1 hour.
3. Stir in cilantro.
4. Serve with dollop of sour cream.
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