Green Chile Chicken Stew With Hominy
Green Chile Chicken Stew With Hominy
Green chile chicken stew with hominy is a play on green chile chicken pozole. With the addition of some hearty vegetables, this stew will satisfy.
Green Chile Chicken Stew With Hominy
Green Chile Chicken Stew With Hominy
Green chile chicken stew with hominy is a play on green chile chicken pozole. With the addition of some hearty vegetables, this stew will satisfy.
Servings Prep Time
8servings 25-30minutes
Cook Time
70minutes
Servings Prep Time
8servings 25-30minutes
Cook Time
70minutes
Ingredients
  • 3 poblano peppers
  • 3 Anaheim peppers
  • 2 jalapeño peppers
  • 3cups chicken broth
  • 2pounds boneless chicken breast or thighs
  • salt to taste
  • pepper to taste
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon poultry seasoning
  • 3-4tablespoons Grapeseed or olive oil
  • 1cup diced onions
  • 1cup diced carrots
  • 1/2cup diced celery
  • 3 cloves of garlicminced
  • cups maiz pozolero, hominy
  • 1/2teaspoon ground cumin
  • 1/2teaspoon of Mexican oreganocrushed
  • tablespoons apple cider vinegar
  • Chopped cilantro for garnish
  • tortilla chips
Instructions
  1. Remove the stems and seeds from the peppers. If you like a bit more spice, you can leave the seeds in the jalapeños. Transfer to a griddle or large skillet and heat to medium.
  2. While peppers dry roast, season the chicken with salt, pepper, garlic powder and poultry seasoning. Drizzle with just enough oil to moisten and mix to coat evenly. Set aside.
  3. Turn peppers as needed and roast for about 20 minutes. You should have some blackened and blistered skin on most sides. Transfer to the blender. Add 3 cup chicken broth and blend on high until smooth. Strain sauce into a bowl using a wire mesh strainer. Set aside.
  4. In a large, deep skillet add 3-4 tablespoons of grapeseed oil and preheat to medium for 3 minutes.
  5. Cook the chicken in two batches to get a better sear and browning. Transfer seared chicken to a plate.
  6. To that same skillet. Add the onions, carrots, celery and garlic. Season lightly with salt and pepper and sauté for 6-8 minutes.
  7. Add strained chile sauce, chicken, hominy, cumin, oregano and vinegar. Bring to a boil. Taste for salt and pepper. Reduce to a simmer and cook for 25 to 30 more minutes. Garnish with cilantro and serve with tortilla chips.
Recipe Notes

This recipe can be adapted for your slow cooker. I would suggest searing and browning the chicken as instructed for the best flavor. Cook on high for 4 hours or on low for 6-8 hours. Add the hominy during the last hour of cooking time.