Thursday, June 16, 2011

Chicken Verde Stew with Hominy {recipe}

I found a recipe for Chicken Verde Stew with Hominy in a Cooking Light magazine; the original recipe says to cook it in a dutch oven on the stove top, but I prefer to crock pot anything I can...that way when dinner time rolls around, I'm not tempted to cave for something quick and easy, which unfortunately normally equates to something less than healthy. Making it in the crock pot also eliminates cooking sprays and oils. I made a few substitutes and added some black beans for extra protein. Topped with sour cream, it was supper yummy and filling.

Here's how I made mine...

Chicken Verde Stew with Hominy

1.5 lbs tomatillos (husks removed)
1/4 cup chopped cilantro
1.5 teaspoon ground cumin
1 teaspoon dried oregano
2 cups fat free, low sodium chicken broth
1 cup chopped onion (I used red)
1/2 cup chopped celery
1/2 cup chopped carrot
1 chopped red bell pepper
4 teaspoons finely chopped garlic
1 pound boneless skinless chicken breast (I pre-boiled mine)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (29 oz) can of golden hominy, drained and rinsed (I accidentally used mexican style. mmm)
1 (15 oz) can of black beans, drained and rinsed
reduced fat sour cream (optional)
cilantro leaves (optional)

Broil tomatillos on foil lined cookie sheet for about 14 minutes, until blackened. Cut chicken into one inch pieces. Add tomatillos, cilantro, one cup of chicken broth, oregano and cumin to blender and blend until smooth. Add mixture and all other ingredients to crock pot and cook on low for 6-8 hours.

All the veggies alone looked soo good...

All together now...

Top with sour cream and cilantro...


This recipe makes about 10 cups.

1 cup has:

175 calories
2.5 g fat
9.1 g fiber
13.9 g protein
23.5 g carbs
7.3 g sugar 

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