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.