1 (29-ounce) can golden hominy, rinsed and drained
6 tablespoons reduced-fat sour cream
Cilantro leaves (optional)
How to Make It
Preheat broiler to high.
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.
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.
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.
Great soup. Didn't give it the fifth star just because the recipe required a lot of re-thinking to make it work quickly. Also, next time I'll use just 1 lb of tomatillos - with the full amount, the mouth-feel was a little gelatinous. SO, to do the recipe quickly: start by roasting the peppers and charring the tomatillos. Let them cool til you're ready for them. In the soup pot, saute the chicken in batches, removing to a bowl when done. Add the vegetables (including the garlic) to the pot, saute, add the flour, then add back the chicken. While the veg's are cooking, put the chiles, tomatillos, cilantro, cumin, and oregano in food processor, then add to the soup with the chicken stock and hominy. One pot, one bowl, and the food processor to wash.
I replaced the 2 Anaheim chilis with a couple spoonfuls of 505 green chili, used two jalapeños, and about 1 1/2 pounds of chicken (because that's what came in the package I had), but proceeded with the rest of the recipe, as written. It was SO good. It will go on my list of favorites!
I followed the recipe with only slight modifications. I used about 1.5lbs. of chicken and added two jalapeños to the chile and tomatillo mix. I also used white hominy instead of gold. The results are simply delicious! I agree with those who said there is a fair amount of prep work, but it is well worth the time. Definitely a must try!
This is one of those oh so comforting winter stews that has a perfect blend of flavors. I loved the homemade tomatillo salsa, and it really was not too time-consuming. Don't skip the sour cream and cilantro garnish. This is a winner!
This stew has fantastic flavor. I followed the recipe exactly, and it took quite a bit of work to prepare, but it was well worth it. It does freeze well. I did skip topping the stew with the cilantro and sour cream. Another delicious healthy recipe to aid me in my quest to lose weight.
This was a very good stew, not quite like other green chiles I've had but very good. I used a mexican beer to deglaze the pan instead of half the chicken broth and a mix of white and golden hominy but otherwise followed the directions. It took a while to prep and I decided I didn't care about browning the chicken in a separate pan so I threw it in with the onions and carrots and stuff. Next time, I would brown the chicken in the dutch oven first and then thrown in the veggies. The texture was a bit gelatinous but the flavor was very very good.
Followed the recipe exactly and it was so sour I couldn't eat it!! I added another can of chicken broth, a jalopeno and some chili powder, and now it tastes like green chili with tamatillos, garnished with an avocado and it was finally eatable, the prep was a pain and took over an hour to make, I'll NEVER make this again!!