Chicken Verde Stew with Hominy Recipe

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Ingredients

Count

Nutrition

519

Calories

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Ingredients:

Serving

2 anaheim chiles
cooking spray
1 1/2 lb tomatillos
1/4 cup finely chopped fresh cilantro
1 1/2 tsp ground cumin
1 tsp dried oregano
2 cups fat-free , lower-sodium chicken broth, divided
2 tbsp olive oil, divided
1 1/2 cups finely chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped red bell pepper
3 tbsp all-purpose flour
4 tsp finely chopped garlic
1 lb skinless, boneless chicken thighs , cut into 1 1/2-inch pieces
3/4 tsp kosher salt, divided
1/2 tsp black pepper, divided
1 (29-oz) can golden hominy, rinsed and drained
6 tbsp reduced-fat sour cream
cilantro leaves (optional)

Directions:

Preheat broiler to high.
Halve, stem, and seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins. Arrange tomatillos on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 cup cilantro, cumin, and oregano in a blender. Add 1 cup broth; process until smooth.
Heat a large Dutch oven over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Add onion, carrot, celery, and bell pepper; sauté for 2 minutes, stirring occasionally. Stir in flour; sauté for 2 minutes, stirring frequently. Add garlic; sauté for 30 seconds, stirring constantly. Place onion mixture in a large bowl.
Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 2 teaspoons oil to pan; swirl to coat. Add half of chicken; sauté 3 minutes. Add browned chicken to onion mixture. Repeat procedure with remaining chicken and 2 teaspoons oil. Combine remaining 1 cup broth, tomatillo mixture, onion mixture, and hominy in pan over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Ladle 1 2/3 cups stew into each of 6 bowls, and top each with 1 tablespoon sour cream. Garnish with cilantro, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	518.78 Kcal (2172 kJ)
Calories from fat	368.46 Kcal
		% Daily Value*
Total Fat	40.94g	63%
Cholesterol	83.48mg	28%
Sodium	506.49mg	21%
Potassium	750.78mg	16%
Total Carbs	20.45g	7%
Sugars	9.17g	37%
Dietary Fiber	4.25g	17%
Protein	18.81g	38%
Vitamin C	34.8mg	58%
Vitamin A	0.5mg	17%
Iron	10mg	56%
Calcium	117.9mg	12%

Amount Per 100 g
Calories	137.6 Kcal (576 kJ)
Calories from fat	97.73 Kcal
		% Daily Value*
Total Fat	10.86g	63%
Cholesterol	22.14mg	28%
Sodium	134.34mg	21%
Potassium	199.14mg	16%
Total Carbs	5.42g	7%
Sugars	2.43g	37%
Dietary Fiber	1.13g	17%
Protein	4.99g	38%
Vitamin C	9.2mg	58%
Vitamin A	0.1mg	17%
Iron	2.7mg	56%
Calcium	31.3mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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