Green Chile Chicken Stew With Hominy, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Green Chile Chicken Stew With Hominy

Cuisine: Tex Mex
Prep Time: 25-30 minutes
Cook Time: 70 minutes
Servings: 8 servings
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.

Roasted green chiles blended into a wonderful chile sauce are the star of this green chile chicken stew with hominy. A combination of poblanos, Anaheims and jalapeño peppers add a little kick to this delicious and easy recipe. I am a big fan of the traditional Mexican pozole, with extra maíz (hominy) added. This recipe for green chile chicken stew is a play on the green chicken pozole that I love. I could not prepare a hearty stew without adding carrots and celery into the mix. Not only does this make a nice family dinner option, it would be perfect for enjoying Sunday football with friends. Don't forget the homemade tortilla chips!

Ingredients

  • 3 poblano peppers
  • 3 Anaheim peppers
  • 2 jalapeño peppers
  • 3 cups chicken broth
  • 2 pounds boneless chicken breast or thighs
  • salt to taste
  • pepper to taste
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon poultry seasoning
  • 3-4 tablespoons grapeseed oil or olive oil
  • 1 cup onions diced
  • 1 cup carrots diced
  • 1/2 cup Celery diced
  • 3 cloves garlic minced
  • cups hominy
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Mexican oregano crushed
  • tablespoons apple cider vinegar
  • Chopped cilantro for garnish
  • tortilla chips

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Directions

  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. 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.

Chef 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.

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