I had the pleasure of tasting this stew at a church dinner and immediately sought out the recipe. If you like Tex-Mex flavors, you're really going to like it. The original recipe from The Sonoma Diet Cookbook called for sauteed chicken breasts, but I've adapted it slightly to take advantage of precooked rotisserie chicken. I had no idea hominy was so good - I'm dreaming of the next time I make this wonderful stew.
Spicy Chicken and Hominy Stew
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)
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.
Note: Save that rotisserie chicken carcass to make homemade chicken stock!!