Smokey Mexican Chicken Stew

Smokey Mexican Chicken Stew

ChefMom
  • Prep: 10 min
  • Cook Time: 40 min
  • Total: 50 min
  • Serving: 6-8

Smokey Mexican Chicken Stew is a hearty stew with a hint of spice. Try topping it with sour cream and tortilla strips.

Ingredients

  • 3, 16 ounce cans tomatillos, drained
  • 1 tablespoon olive oil
  • 1 1/2 cup onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 46 ounces low-sodium chicken broth
  • 29 ounces hominy, rinsed and drained
  • 28 ounce can of diced tomatoes
  • 2 chipotle chilies in adobo sauce, seeded and minced
  • 1 pound cooked chicken, cubed
  • 2 tablespoons cilantor, chopped

Directions

  1. Prepare ingredients as listed above.
  2. Puree tomatillos till smooth.
  3. Heat oil in a large pot.
  4. Add onions and cook for 5 minutes.
  5. Toss in garlic, cumin, and oregano and cook for 1 minute.
  6. Add tomatillo puree, broth, hominy, tomatoes, and chilies.
  7. Bring to a boil then reduce to a simmer for 30 minutes.
  8. Add chicken and serve with a sprinkle of cilantro.
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