I clipped this recipe out of a Cooking Light magazine almost a year ago and I'm not really sure why it's taken me so long to make it. Now that I know how good it is, I'm sorry that I didn't make it sooner. This stew has big pieces of chicken in a really flavorful - not too spicy - broth.
The weather forecast is calling for rain tonight in Georgia - the perfect night for stew.
Chicken Verde Stew
2 Anaheim chilies 1/2 cup sliced carrot
1 1/2 pounds tomatillos 1/2 cup sliced celery
1/4 cup fresh cilantro 1/2 cup chopped red pepper
1 1/2 teaspoons cumin 3 Tablespoons flour
1 teaspoon oregano 4 teaspoons chopped garlic
2c cups chicken broth 1 pound boneless chicken, diced
2 Tablespoons olive oil 3/4 teaspoon salt
1 1/2 cup chopped onion 1/2 teaspoon pepper
29 ounce can golden hominy 6 Tablespoons light sour cream
Combine chilies, tomatillos, cilantro, cumin and oregano in food processor.
Ladle into bowls and serve with 1 Tablespoon sour cream.
Don't be afraid of ingredients like tomatillos even if you have never cooked with them before. They're easy to work with and they add really nice depth of flavor to the stew. We ate the first batch of this stew within 2 days so I've already made it a second time. (This time I made a double batch.)
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