I’m in week #2 of my quest to use my Cooking Light subscription more fully, and it’s going splendidly. I’ve got two great recipes on tap this week, and I finally enjoyed the first after tonight’s tough spin workout.
I love soups and stews, and I’m trying to take advantage of them before the weather warms up and it stops making sense to prepare them. Plus, they’re generally one-pot wonders, freeze well, make great leftovers and develop more flavor the longer they sit in the fridge. When I saw the recipe for Chicken Verde Stew with Hominy, I was intrigued. It called for tomatillos (which I know but haven’t used) and hominy (yeah, no idea). So this was an experiment in new ingredients.
Turns out hominy is a bit like yellow corn, but when it’s cooked it expands and has a similar size, texture and flavor of a chickpea. And the tomatillos were used for homemade salsa verde, which in turn helped thicken and flavor the broth. It’s a fairly involved recipe, so I split the prep into two nights — chopping veggies and making the salsa on one and cooking the next. Unfortunately, my late-evening workouts don’t really allow for multi-hour cooking sessions. I’ll pass out from hunger before the meal is done.
Anyway, despite the fact that there are multiple moving parts in this dish, it’s absolutely worth making because it has great flavor, lots of fun and healthy ingredients and gives a good balance of nutrients.
- 2 Anaheim chiles
- Cooking spray
- 1 1/2 pounds tomatillos
- 1/4 cup finely chopped fresh cilantro
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 cups fat-free, lower-sodium chicken broth, divided
- 2 tablespoons 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 tablespoons all-purpose flour
- 4 teaspoons finely chopped garlic
- 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces [I used breast because I had it in the freezer]
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 (29-ounce) can golden hominy, rinsed and drained
- Sour cream, cheese, salsa, cilantro
For the salsa verde: 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.
For the stew: 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. Use your choice of toppings — I chose shredded cheese.