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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Great comfort food. I love to dish up a mug of this stew and dip some really good wheat or pumpernickel bread into the broth during cold winter nights (yes, I do get cold in Arizona). Ingredients:
1 tablespoon vegetable oil |
1 lb boneless skinless chicken breast, cut into 1 inch pieces |
1 cup chopped onion |
1/2 cup sliced carrot |
1 cup sliced celery |
1/2 chopped red bell pepper |
1 3/4 cups solid pack pumpkin |
1 3/4 cups chicken broth |
1 1/4 cups hominy |
1/2 cup sour cream (i prefer fat free) |
3 tablespoons chopped fresh cilantro (parsley may be substituted) |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper (i prefer freshly ground) |
1/2 teaspoon dried oregano, crushed |
1/2 teaspoon ground cumin |
1/8 teaspoon ground nutmeg (i promise this is good) |
Directions:
1. HEAT oil in a large saucepan over medium-high heat.
2. Add chicken, onion and carrot; cook for 3 to 4 minutes or until chicken is no longer pink.
3. Add celery and bell pepper; cook for 3 to 4 minutes or until vegetables are crisp-tender.
4. STIR in pumpkin, broth, hominy, sour cream, cilantro, salt, pepper, oregano, cumin, and nutmeg.
5. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
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