Tomatillo Chicken and Hominy Stew

 

Preparation Time I 30 min               Cooking Time I 25 min                     Level of Difficulty I Easy

 

This perfectly piquant stew gets its flavor from a tomatillo (a Mexican green tomato) and hominy, a widely underused form of corn.

 

Ingredients

 

• 1 serving cooking spray (5 one-second sprays per serving)
• 1 medium garlic clove(s), minced 1 small onion(s), chopped
• 1/4 cup chopped tomatillos, about 1 large (If a tomatillo isn't available, substitute a red tomato and a teaspoon of fresh lemon juice.)
• 1 medium jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
• 14 1/2 oz canned tomatoes, diced, fire-roasted
• 2 cup cooked whole hominy, or a 15.5 oz can drained hominy (we use 2 cans)
• 1 cup canned pinto beans, drained and rinsed
• 1 pound uncooked boneless, skinless chicken breast(s), cut into bite-size pieces
• 1/4 tsp ground cumin
• 1/2 tsp dried oregano, crushed
• 1/4 tsp black pepper
• 1/4 tsp table salt
• 1 cup fat-free chicken broth

 

Instructions

 

1. Coat a large nonstick skillet with cooking spray. Add garlic, onion, tomatillo and jalapeno. Sautee for 5 minutes, stirring frequently.

 

2. Stir in canned tomatoes, hominy, beans, chicken, cumin, oregano, pepper, salt and broth. (Note: If desired, substitute 2 cups of diced cooked chicken breast for the raw chicken. Reduce the cooking time to 5 to 10 minutes.)

 

3. Cover skillet and simmer until chicken is cooked through, about 20 minutes. Yields about 1 3/4 cup per serving.

 

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