Mexican · Dinner
Green Hominy and Chicken Stew (Low-Calorie)
Shredded chicken breast poached in low-sodium broth with charred tomatillo, poblano, garlic, and onion blended into a smooth green sauce. Finished with white hominy, cilantro, and lime in a brothy stew that skips heavy cream and fried garnish.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
345Calories
45.2gProtein
9.8gFat
18.9gCarbs
5.8gSugar
5.1gFiber
520mgSodium
132mgChol
1.9gSat Fat
980mgPotassium
68mgCalcium
2.6mgIron
0.4mcgVitamin B12
58mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Trim the chicken breast and rough-chop onion and garlic; stem and seed the poblano and halve the tomatillos.
2
Simmer
Bring chicken stock to gentle simmer over medium heat, add chicken breast, and poach 12–15 minutes until 165°F internally; lift out and shred with two forks.
3
Char
Set dry skillet over medium-high heat and char tomatillos, poblano, onion, and garlic 5–6 minutes, turning occasionally, until skins blister and char spots appear.
4
Blitz
Transfer charred vegetables to blender with cilantro, oregano, and cumin; blitz 30–45 seconds into smooth pale-green sauce.
5
Simmer
Warm olive oil in saucepan over medium heat, pour in green sauce, and simmer 8–10 minutes, stirring occasionally, until darkened and slightly thickened.
6
Simmer
Return shredded chicken and drained hominy to pot with salt to taste; simmer 5 minutes over medium-low heat until hominy heats through.
7
Plate
Ladle stew into bowl, scatter radish slices and cilantro over top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 7 oz200g tomatillo
- 22 poblano pepper
- 11 white onion
- 4 cloves4 cloves garlic
- 1 cup240ml chicken stock, low-sodium
- 5.2 oz150g canned white hominy
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp ground cumin
- 2 tsp2 tsp olive oil
- salt to taste
- 22 lime wedge
- 4 tbsp4 tbsp radish
