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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 810 |
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Mexican chicken stew with hominy, cilantro and mild chilies Ingredients:
1 large whole chicken cleaned |
1 large 32oz can of hominy |
1 large 8oz can of diced green chilies (these are mild) |
4 cups la victoria or ortega mild salsa |
1 bunch of cilantro washed and minced, big stems cut off and discarded |
4 cloves garlic, peeled, trimmed |
1 t paprika |
1 t lawry's seasoned salt to taste |
6 limes washed and quartered and put in small dish to share |
warmed corn tortillas |
Directions:
1. Put chicken in a large 8 qt stock pot and cover with water and bring to a boil, once water boils, drop heat to simmer, cover and let cook for 1 hour till chicken starts to easily fall off the bones. Turn off heat and let cool 1 hour.
2. Drain and strain off liquid into another large pot, separate meat from skin and bones and add meat back into broth, discard bones and skin.
3. Add hominy to chicken and broth.
4. Turn on heat on stove to medium, add salsa, cilantro, chilies, garlic, paprika and seasoned salt to chicken and broth and stir mixture well. Bring to a simmer and turn heat to low for 1 hour. Hominy will be tender and flavors will be well blended.
5. Serve in deep bowls with fresh lime juice squirted on top. Very rich and flavorful, serve with hot corn tortillas.
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