Spicy Chicken and Hominy Stew
from ButterYum
Makes 6 servings
Ingredients
1 tablespoon extra virgin olive oil
1 1/2 cups onion, chopped
6 cloves garlic, minced
8 cups chicken broth (try my homemade)
2 15-ounce cans hominy, rinsed and drained
1 cup sliced black olives
1 cup jarred green salsa or green enchilada sauce
1 red bell pepper, minced
3-4 cups chopped rotisserie chicken
1/4 cup fresh cilantro, chopped
1/2 cup sour cream (optional)
1/2 avocado, chopped (optional)
2 tablespoons shredded cotija or mozzarella cheese (optional)
Directions
In a 6-quart casserole pan, saute onions in olive oil until translucent.
Add minced garlic and stir constantly for 30-60 seconds or until fragrant.
Add chicken broth, hominy, olives, red bell pepper, and chicken.
Bring mixture to a boil; reduce heat and simmer for 10 minutes.
Stir in the cilantro and serve. Add optional avocado and cheese to individual bowls if desired. Makes 6 servings.