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Southwest Chicken Stew

5 star rating
 

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Submitted by: BF McCune

 

A hearty chicken and vegetable stew. Serve with green pepper, cheddar cheese and tortilla chips.
 

Ingredients

  • 2 tbsp oil, heated
  • 3/4-1 pounds chicken thighs; browned, cooked, and cut in chunks (or use boneless chicken)
  • 1 cup thinly diced celery
  • 2 15 oz cans yellow hominy, undrained
  • 1 14 1/2 oz can stewed tomatoes
  • 1 1/2 tsp salt
  • 1 tsp coarse ground pepper
  • 1 tsp garlic powder
  • 2 tbsp chopped packed fresh cilantro
  • 3/4 tsp cumin
  • 1 medium green pepper; chopped, reserve some rings
  • 1/2 medium onion, chopped
  • 1/4 cup grated cheddar cheese
  • 1 1/2 tbsp chili powder
  • 1 tsp cinnamon

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Method

Fry chicken in hot oil then chop or shred into small pieces. In a 3 quart pan, stir all ingredients together, except cheese, cilantro, and green pepper. Bring to a simmer then cook 15 minutes or until thoroughly heated. Garnish with cilantro and reserved pepper rings. Serve with tortillas or tortilla chips.

 

Notes:

 

Number of Servings: 4

 

Submitted by: BF McCune ()

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