“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).”
READY IN:
30mins
SERVES:
6-8
YIELD:
6-8 cups
UNITS:
US

Ingredients Nutrition

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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