Mexican · Dinner
Green Hominy and Chicken Stew (High-Protein)
A brothy Mexican-style stew built on chicken breast simmered with white hominy, tomatillo-poblano puree, and toasted cumin. Black beans stirred in near the end lift the protein and fiber load while keeping the tangy, herbal chile broth intact.
$5
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
486Calories
54.2gProtein
13.9gFat
38.6gCarbs
7.4gSugar
10.8gFiber
812mgSodium
146mgChol
2.9gSat Fat
1450mgPotassium
135mgCalcium
4.6mgIron
0.5mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut chicken breast into large chunks, husk and halve tomatillos, seed and roughly chop poblano, onion, and garlic.
2
Blitz
Combine tomatillos, poblano, onion, garlic, and cilantro in blender with 1/4 cup stock; blitz 1 minute until smooth.
3
Sear
Heat olive oil in medium pot over medium-high heat. Add chicken chunks and sear 3–4 minutes until browned outside but not cooked through.
4
Simmer
Pour tomatillo puree into pot with remaining stock, cumin, and oregano. Simmer gently 15 minutes over medium heat until chicken is cooked through and no longer pink.
5
Stir
Add hominy and black beans to pot, continue simmering 10 minutes over medium-low heat, stirring occasionally until broth thickens slightly.
6
Finish
Taste stew, season with salt until broth tastes balanced and savory rather than flat.
7
Plate
Ladle stew into bowl, scatter radish and cilantro over top, serve with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 7 oz100g, about 2/3 cup white hominy
- 1 cup150g black beans
- 7 oz100g, about 3 medium tomatillo
- 11 small poblano pepper
- 11 small onion
- 2 clove2 clove garlic
- 1/2 cup20g cilantro
- 2 cup480ml chicken stock
- 1 tsp1 tsp cumin
- 1 tsp1 tsp oregano
- 1 tbsp14g olive oil
- salt, to taste
- 11 lime
- 4 tbsp30g radish
