Chicken Verde Stew with Hominy

Photo: John Autry; Styling: Cindy Barr

Yield: 6 servings
Total:
Recipe from Cooking Light

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Recipe Time

Total: 1 Hour, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 322
  • Fat: 14.1g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 2.7g
  • Protein: 18.7g
  • Carbohydrate: 30.9g
  • Fiber: 6.3g
  • Cholesterol: 56mg
  • Iron: 2.9mg
  • Sodium: 651mg
  • Calcium: 69mg

Ingredients

  • 2 Anaheim chiles
  • Cooking spray
  • 1 1/2 pounds tomatillos
  • 1/4 cup finely chopped fresh cilantro
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 cups fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups finely chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 3 tablespoons all-purpose flour
  • 4 teaspoons finely chopped garlic
  • 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 (29-ounce) can golden hominy, rinsed and drained
  • 6 tablespoons reduced-fat sour cream
  • Cilantro leaves (optional)

Preparation

  1. 1. Preheat broiler to high.
  2. 2. Halve, stem, and 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. Arrange tomatillos on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 cup cilantro, cumin, and oregano in a blender. Add 1 cup broth; process until smooth.
  3. 3. Heat a large Dutch oven over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Add onion, carrot, celery, and bell pepper; sauté for 2 minutes, stirring occasionally. Stir in flour; sauté for 2 minutes, stirring frequently. Add garlic; sauté for 30 seconds, stirring constantly. Place onion mixture in a large bowl.
  4. 4. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 2 teaspoons oil to pan; swirl to coat. Add half of chicken; sauté 3 minutes. Add browned chicken to onion mixture. Repeat procedure with remaining chicken and 2 teaspoons oil. Combine remaining 1 cup broth, tomatillo mixture, onion mixture, and hominy in pan over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Ladle 1 2/3 cups stew into each of 6 bowls, and top each with 1 tablespoon sour cream. Garnish with cilantro, if desired.
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