I don’t think I’d ever eaten hominy until I made this stew. It was a nice compliment to the tomatoes. I adapted the recipe from Cooking During Stolen Moments. The stew comes together quickly and it’s wonderful to put it all in the crockpot and come home later to a warm, filing meal.
Here’s what you’ll need:
- about 4 boneless chicken breasts or the equivalent in tenders
- 2 cans hominy, rinsed and drained
- 3 cups chicken broth
- 2 cans diced tomatoes, undrained
- 3 carrots, sliced thin
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 Tbs. cumin
- 2 tsp. chili powder
- 1 tsp. oregano
- 1/4 tsp. cayenne pepper, or to taste
- 1 tsp. salt, or to taste
- pepper to taste
Put the chicken in the bottom of the crockpot. Add the other ingredients on top, stirring to combine. Cook on high 5-6 hours or low 7-8 hours. Remove the chicken and shred with a fork. Return to the pot.
Serve with tortilla chips and cheddar cheese, if desired.
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I am a hominy fan! I add it to my chili and there’s something about it- the texture, flavor – that really adds a nice element to soups and stews. This stew sounds fabulous. Perfect for this weekend in cold Boston!
Sounds like something my family would like. My husband only likes hearty soups so this might be the ticket! Thanks.
I just wanted to say thank you for your wonderful blog. I have used a few of your recipes and hey are wonderful. We just made the peppermint marshmallows and everyone in my family raved. I’ll be trying the peanut butter and jelly muffins next. As a homeschool mom too its nice to find such a wonderful site to help me. Thanks again
Jessica in Ma
This sounds good! I’ve been wanting to try posole AND it uses a crockpot! Thanks for sharing!
Looks yummy – I’ll have to try a veggie version of it soon.