- 8
Ingredients
- 2 anaheim chilies
- 1/2 jalapeno pepper
- 1 red pepper
- (stems and seeds removed, from all)
- cooking spray
- 2 lbs tomatillos
- 1 lb tomatoes
- 1/4 cup finely chopped fresh cilantro
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3 cups chicken broth, divided
- 2 tablespoons olive oil, divided
- 2 finely chopped onions
- 1 cup chopped carrot
- 1 cup chopped celery
- 4 tablespoons flour
- 6 cloves finely chopped garlic
- 2 lb chicken thigh, skinless, boneless cut into 1 1/2 inch pieces
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 (29 ounce) can hominy, rinsed and drained
- 6 tablespoons reduced-fat sour cream
- cilantro
Preparation
Step 1
1 Preheat broiler to high. Halve, stem, seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins.
2 Arrange tomatillos and tomatoes (husked and washed) on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 C cilantro, cumin and oregano in a blender. Add 1 C broth; process until smooth.
3 Heat a large dutch oven over medium high heat. Add 2 tsp olive oil; swirl to coat. Add onion, carrot and celery; saute for 2 minutes stirring frequently. Add flour and stir for 2 minutes. Add garlic, saute for 30 seconds, stirring constantly. Place onion mixture in a large bowl.
4 Sprinkle chicken with 1/2 tsp salt and 1/4 tsp pepper. Add 2 tsp oil to pan. Add half of chicken; saute 3 minutes. Add browned chicken to onion mixture. Repeat with remaining chicken.
5 Combine remaining broth, tomatillo mixture, onion mixture and hominy in pan over medium high heat. Bring to a boil, then cover, reduce and simmer for 45 minutes, stirring occasionally. Add more S&P to your taste.
6 Ladle into bowls, top each with 1 Tbl sour cream and garnish with cilantro.