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 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
makes 8 servings
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!!