DinnerMexicanHigh ProteinBudget FriendlyFamily Friendly
Chicken Tomatillo Hominy Stew
A bright, brothy stew with tender chicken, tomatillos, hominy, and spinach.
- Calories
- 570
- Protein
- 44g
- Carbs
- 55g
- Fat
- 16g
Per serving
Ingredients
For 4 servings · 40 min total
- chicken thighpatted dry20 oz
- tomatilloshusked and chopped16 oz
- white hominydrained and rinsed3 cup
- low-sodium chicken broth4 cup
- fresh spinach4 cup
- yellow oniondiced1/2
- garlic cloveminced2 clove
- fresh cilantrochopped1/2
- limejuiced2
- canola oil4 tsp
- ground cumin1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Dice the onion, chop the tomatillos and cilantro, and mince the garlic. Do not rinse the chicken. Pat it dry and season it with the salt, pepper, and cumin.
- 2Heat the canola oil in a pot over medium-high heat. Brown the chicken for 4-5 minutes per side, until the thickest part reaches 165°F (74°C). Transfer it to a clean plate. Wash the board, knife, and your hands with soap and water before touching anything else.
- 3Lower the heat to medium. Cook the onion and garlic for 2-3 minutes, until fragrant and softened. Add the tomatillos and a pinch of salt; cook for 4-5 minutes, until the tomatillos soften and release their juices.
- 4Add the broth and hominy. Return the chicken to the pot, cover, and simmer for 10-12 minutes, until the chicken is tender and the broth is steaming hot.
- 5Remove the chicken, shred it, and return it to the pot. Stir in the spinach and cilantro and cook for 1-2 minutes, until the spinach wilts. Finish with lime juice, taste, and adjust the salt and pepper.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.