Smoky Mexican Chicken Stew

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb fresh tomatillos, husks removed or 3 (11 ounce) cans tomatillos, drained
• 1 tablespoon olive oil
• 1 1/2 cups diced onions
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 (32 ounce) container plus 1 can reduced-sodium chicken broth (14-oz.)
• 1 (29 ounce) can hominy, drained, rinsed
• 1 (28 ounce) can diced tomatoes
• 2 chipotle chiles in adobo, minced (about 1 tablespoon)
• 1 lb chopped cooked chicken breast half
• 2 tablespoons chopped cilantro

Recipe

• 1 bring medium saucepan filled with water to a boil. add tomatillos; boil 5 minutes or until soft. drain. (if using canned tomatillos, eliminate this cooking step.) puree tomatillos in blender until smooth.
• 2 heat oil in large pot over medium heat until hot. cook and stir onion 5 minutes or until soft. add garlic; cook 30 seconds or until fragrant. add cumin and oregano; cook 20 seconds. add pureed tomatillos, broth, hominy, tomatoes and chiles. bring to a boil; reduce heat to medium-low to low. simmer, uncovered, 30 minutes or until thick.
• 3 stir in chicken; simmer 2 to 3 minutes or until chicken is heated through. sprinkle with cilantro.
• 4 tip *chipotle chiles in adobo sauce can be found in the hispanic section of the supermarket. remove seeds for less heat. refrigerate remaining chiles for about 1 week.