Mexican · Dinner
Green Hominy and Chicken Stew (Gluten-Free)
A brothy Mexican stew built on shredded chicken thigh and tender green hominy simmered in a tomatillo-poblano base with garlic, onion, and cumin. Finished with lime, cilantro, and shredded cabbage, it is ladled hot with warmth from serrano chile and a corn tortilla alongside.
$4
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
389Calories
42.1gProtein
13.9gFat
26.8gCarbs
5.8gSugar
6.1gFiber
812mgSodium
199mgChol
3.3gSat Fat
1150mgPotassium
95mgCalcium
3.4mgIron
0.5mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Trim the chicken thigh and pat dry. Roughly chop the tomatillos, poblano, garlic, onion, and serrano so everything is ready.
2
Char
Set a dry skillet over medium-high heat. Char the tomatillos, poblano, garlic, and onion for 8 minutes, turning occasionally, until blistered and blackened.
3
Blitz
Transfer charred vegetables to a blender with 1/4 cup stock. Blitz 30 seconds until a coarse green sauce forms.
4
Simmer
Warm olive oil in a small pot over medium heat. Add blended sauce, remaining stock, chicken, hominy, cumin, and oregano. Simmer 25 minutes until chicken shreds easily.
5
Finish
Lift chicken out and shred on a plate with two forks. Return shredded chicken to pot, stir in salt off heat.
6
Plate
Ladle stew into a bowl. Top with cabbage and cilantro. Serve with lime wedge and warmed corn tortilla alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 7 oz100g, about 2/3 cup canned white hominy
- 66 tomatillos, husked and halved
- 11 poblano pepper, seeded
- 11 onion
- 4 cloves4 cloves garlic, peeled
- 11 serrano chile, stemmed
- 2 cup480ml gluten-free chicken stock
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 2 tsp2 tsp olive oil
- salt, to taste
- 11 lime, cut into a wedge
- 2 tbsp2 tbsp cilantro
- 4 tbsp4 tbsp shredded cabbage
- 22 corn tortilla, certified gluten-free
