Spicy Chicken and Hominy Stew

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

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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

Ham Cannellini and Wheat Berry Soup

I prefer to buy bone-in and non spiral-sliced ham s so I can use the leftover ham bone to make flavorful stock which can then be used to make tasty soups and stews.  This particular recipe takes advantage of leftover ham, stock made from the bone, a few freezer staples, and some canned beans - you literally just toss everything in a stockpot and heat it up.  Super hearty, super flavorful, and super easy.  The wheat berries are chewy and fun to eat - if you can't find cooked wheat berries in the freezer section of your grocery store, feel free to cook your own (directions below) or substitute cooked pasta or rice.

Ham White Bean and Wheat Berry Soup

serves 10

Printable Recipe

Ingredients

To make the soup:

• 1 batch of ha

• ham stock (recipe below)

• 2 cups frozen corn kernels

• 16 ounce bag frozen peas and carrots

• 16 ounce bag frozen wheat berries (see note below)

• 4 cups diced ham

• 30 ounces canned cannellini beans, rinsed and drained

• salt and pepper to taste

• chopped fresh parsley for garnish

Directions

1. Place the stock, veggies, wheat berries, and ham in a large stock pot and heat through.  

2. Gently stir in the beans; taste and adjust seasoning if necessary.  

3. Serve with lots of fresh chopped parsley.

Note

• To cook wheat berries - simply boil them in salted water or chicken stock for 45-60 minutes until they're soft but chewy.

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Ham Stock

Ingredients

• one ham bone

• 10-12 cups cold water

• 1 medium onion cut into quarters (don't worry about peeling it)

• 4 cloves of smashed garlic (again, no need to peel)

• 2 bay leaves

• 1 tablespoon dried parsley (or a bunch of fresh stems)

Directions

1. Place everything together in a large stock pot and bring to a boil.  

2. Reduce heat to low and simmer for 60-90 minutes.  

3. Strain all the solids from the stock; discard.  

4. Cool and freeze stock for use later or proceed with following recipe.