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:

(affiliate links)

• 3-quart soup pot https://amzn.to/2FfWr4r

• the best soup ladle https://amzn.to/2MFJU0g

• canned hominy https://amzn.to/32CTn13

• salsa verde https://amzn.to/3o3Yoav

• sliced olives https://amzn.to/32DzU0f

• the sonoma diet cookbook https://amzn.to/2F0IwPd

Spicy Chicken and Hominy Stew

makes 8 servings

Printable Recipe

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.

Note

• Save that rotisserie chicken carcass to make homemade chicken stock!! 

adapted from The Sonoma Diet Cookbook