Chicken Verde Stew with Hominy Recipe

Looking for an easy Chicken Verde Stew with Hominy recipe? Learn how to make Chicken Verde Stew with Hominy using healthy ingredients.


Submitted by dar6hoff9

Makes 10 servings



This stew is from Cooking Light. It is flavorful. I substituted the peppers I could get --the recipe calls for 2 Anaheim chiles. I counted Serving Size as a one-cup ladle. The recipe in the magazine called for 1 2/3 cups stew. 1 2/3 cups stew is 322 calories. According to this recipe, approximately 1 cup (220 grams) is 147 calories. It is a very flavorful stew.

Recipe Ingredients for Chicken Verde Stew with Hominy

2 jalapeno peppers
2 serrano peppers
1/4 cup finely chopped fresh parsley
1 1/2 tsp ground cumin
1 tsp dried oregano
2 cups chicken broth, 100% fat free, 33% low sodium
1 1/2 tablespoon olive oil
1 1/2 cup finely chopped onions
1/2 cup chopped carrots
1/2 cup chopped red bell pepper
1/2 cup chopped celery
4 tsp finely chopped garlic
1 pound skinless, boneless chicken thighs
1/2 tsp black pepper
29 ounce hominy, drained and rinsed

Recipe Directions for Chicken Verde Stew with Hominy

  1. Pre-heat broiler to high. Halve, stem and seed peppers. Place skin side up on a broiler pan coated with cooking spray. broil for 5 minuts or until charred. Place chiles in a paper bag and seal. Let stand for 15 minutes. Then peel and discard skins. Arrange tomatillos on prepared baking sheet and broil 14 inutes or until blackened, turning once. (I cut them in half and it took just about 7 minutes for them to becoe softened and the skins blackened. Combine the chiles, tomatillos, cilantro, cumin, and oregano in a blender. Add 1 cup broth; process until smooth.

  2. Heat a large Dutch oven over medium high heat. Add 2 tsp oil and swirl to cover. Add onion, carrot, celery and bell pepper; saute for 2 inutes stirring occasionally. saute for 2 minutes, stirring frequently. Add garlic, saute for 30 seconds, stirring constantly. Place onion mixture in a large bowl. Sprinkle chicken with 1/2 teaspoon black pepper. Add 2 teaspoons oil to pan and swirl to coat. Add half of the chicken and cook for 5 minutes. Add browned chicken to onion mixture. Repeat procedure with remaining chicken and add 1 tsp oil. Combine remaining 1 cup broth, tomatillo, mixture, onion mixture and hominy to pan over medium heat and bring to a boil. Cover, reduce heat and simmer for 45 minutes stirring occasionally. Stir in 1/4 teaspoon of black pepper. (you can use 1/2 teaspoon Kosher salt, but I omitted it and it seems plenty salty without it.)

  3. Serving--220 grams (one cup).

  4. You can garnish with sour cream an fresh parsley.

Categories

Main Dish

Nutrition Facts
Serving Size 219.8g
Amount Per Serving
Calories
147
Calories from Fat
38
% Daily Value*
Total Fat
4.2g
6%
Saturated Fat
0.7g
3%
Trans Fat
0.0g
Cholesterol
26mg
9%
Sodium
483mg
20%
Potassium
151mg
4%
Total Carbohydrates
15.6g
5%
Dietary Fiber
3.1g
12%
Sugars
3.1g
Protein
12.1g
Vitamin A 26% Vitamin C 19%
Calcium 3% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
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