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Butteryum food blog recipes

Spicy Chicken and Hominy Stew

Patricia Reitz

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.

Items used to make this recipe:

Spicy Chicken and Hominy Stew

makes 8 servings

Printable Recipe


  • 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)


  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.

Note: Save that rotisserie chicken carcass to make homemade chicken stock!!