Looking to spice up your meal options for the week? Well look no further because this delectable chicken recipe may be right up your alley! Packed full of flavor and protein, this Mexican-style stew is perfect to serve year round and is sure to have your family asking for seconds (maybe even thirds).
- 5 cups chicken stock
- 1 to 2 15-ounce cans white hominy, drained
- 1 can white corn (optional)
- 2 14.5-ounce cans stewed tomatoes (use fire-roasted or Mexican-style for an added kick)
- 4 teaspoons oregano
- 1 jalapeno pepper, chopped
- 3 tablespoons New Mexican chili powder
- 1 rotisserie chicken, meat shredded
- Radishes, sliced
- Avocado, diced
- Fresh cilantro, chopped
- Shredded lettuce
- Sour cream
- Lime slices
Step 1: Bring chicken stock to a boil in a large pot and add hominy, corn, tomatoes, oregano, jalapeno and chili powder.
Step 2: Reduce heat and simmer for 1 hour, stirring often.
Step 3: Stir in shredded chicken and season with salt and pepper, to taste.
Step 4: Serve immediately. Once portioned into bowls, add any desired toppings to each individual serving.
This recipe is best served with a side of tortilla chips for an added crunch – crumble them into your bowl or use them for dipping! Use the hashtag #1AMcooks to share your dishes and let us know other recipes you would like to try.
This recipe is courtesy of Courtney Schiller.