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Smoky Mexican Chicken Stew

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“Chunks of chicken, hominy and tangy tomatillos stand out in this robust Mexican stew. Garnish it with crumbled low-fat feta cheese, sliced green onions, avocado slices and low-fat tortilla chips. From Cooking Club of America.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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