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

  1. In a 6-quart casserole pan, saute onions in olive oil until translucent.
  2. Add minced garlic and stir constantly for 30-60 seconds or until fragrant.
  3. Add chicken broth, hominy, olives, red bell pepper, and chicken.
  4. Bring mixture to a boil; reduce heat and simmer for 10 minutes.
  5. Stir in the cilantro and serve.  Add optional avocado and cheese to individual bowls if desired. Makes 6 servings.
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