Tomatillo Chicken and Hominy Stew

By Cassaundra

Ingredients

• 1 spray(s) cooking spray
• 1 clove(s) (medium) garlic clove(s), minced
• 1 small uncooked onion(s), chopped
• 1 large chopped tomatillos
• 1 small jalapeño pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
• 14 1/2 oz canned tomatoes, diced, fire-roasted
• 2 cup(s) cooked whole hominy, or a 15.5 oz can drained hominy
• 1 cup(s) canned pinto beans, drained and rinsed
• 1 pound(s) uncooked boneless skinless chicken breast(s), cut into bite-size pieces
• 1/4 tsp ground cumin
• 1/2 tsp dried oregano, crushed
• 1/4 tsp black pepper
• 1/4 tsp table salt
• 1 cup(s) fat-free, chicken broth

Details

Servings 1
Adapted from weightwatchers.com

Preparation

Step 1

Coat a large nonstick skillet with cooking spray. Add garlic, onion, tomatillo and jalapeno. Sauté for 5 minutes, stirring frequently.

Stir in canned tomatoes, hominy, beans, chicken, cumin, oregano, pepper, salt and broth.

Cover skillet and simmer until chicken is cooked through, about 20 minutes. Yields about 1 3/4 cup per serving.

If a tomatillo isn’t available, substitute a red tomato and a teaspoon of fresh lemon juice in its place.

You can substitute 2 cups of diced cooked chicken breast for the raw chicken to cut back on prep and cooking time, if you prefer. Simply reduce the simmering time to 5 to 10 minutes.

If a tomatillo isn’t available, substitute a red tomato and a teaspoon of fresh lemon juice in its place.

You can substitute 2 cups of diced cooked chicken breast for the raw chicken to cut back on prep and cooking time, if you prefer. Simply reduce the simmering time to 5 to 10 minutes.