This big pot of soulful Mexican-style stew can be prepared start to finish in well under an hour. It’s ideal for feeding a crowd or for cooking ahead for the week. If you wish, have thinly sliced radishes, fresh cilantro, diced avocado and crispy corn tortilla strips on hand for garnishing.
- 1 tablespoon canola oil
- 1 large onion diced
- 5 poblano peppers seeded and diced
- 5 garlic cloves finely chopped
- 5 1/2 cups low-sodium chicken broth
- 1 1/2 pound boneless, skinless chicken breasts
- 1/2 teaspoon fine sea salt
- 5 cups thinly sliced Swiss chard leaves and stems (about 1/2 bunch)
- 1 (28-ounce) can hominy drained and rinsed or 2 1/2 cups frozen corn kernels
- 3 tablespoons chopped fresh oregano leaves
- 1/8 teaspoon ancho chile powder or cayenne pepper
- 2 limes cut into wedges
Heat oil in a soup pot over medium-high heat. Add onion, poblanos and garlic, and cook, stirring, until vegetables soften, 7 to 8 minutes. Add broth, chicken and salt, and cook until chicken is tender and cooked through, about 20 minutes. Transfer chicken with tongs to a cutting board and let cool 5 minutes. Shred chicken with 2 forks and return it to the pot. Add chard, hominy, oregano and ancho chile powder, and cook 5 minutes more. Serve with lime wedges and additional garnishes of choice.
Per serving: about 1 1/2 cups, 250 calories (60 from fat), 7g total fat, 1g saturated fat, 55mg cholesterol, 790mg sodium, 23g carbohydrates (6g dietary fiber, 1g sugar), 26g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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