Tomatillo Chicken and Hominy Stew


Preparation Time I 30 min               Cooking Time I 25 min                     Level of Difficulty I Easy


This perfectly piquant stew gets its flavor from a tomatillo (a Mexican green tomato) and hominy, a widely underused form of corn.




  • 1 serving cooking spray (5 one-second sprays per serving)
  • 1 medium garlic clove(s), minced 1 small onion(s), chopped
  • 1/4 cup chopped tomatillos, about 1 large (If a tomatillo isn't available, substitute a red tomato and a teaspoon of fresh lemon juice.)
  • 1 medium jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
  • 14 1/2 oz canned tomatoes, diced, fire-roasted
  • 2 cup cooked whole hominy, or a 15.5 oz can drained hominy (we use 2 cans)
  • 1 cup canned pinto beans, drained and rinsed
  • 1 pound uncooked boneless, skinless chicken breast(s), cut into bite-size pieces
  • 1/4 tsp ground cumin
  • 1/2 tsp dried oregano, crushed
  • 1/4 tsp black pepper
  • 1/4 tsp table salt
  • 1 cup fat-free chicken broth




  1. Coat a large nonstick skillet with cooking spray. Add garlic, onion, tomatillo and jalapeno. Sautee for 5 minutes, stirring frequently.


  1. Stir in canned tomatoes, hominy, beans, chicken, cumin, oregano, pepper, salt and broth. (Note: If desired, substitute 2 cups of diced cooked chicken breast for the raw chicken. Reduce the cooking time to 5 to 10 minutes.)


  1. Cover skillet and simmer until chicken is cooked through, about 20 minutes. Yields about 1 3/4 cup per serving.


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