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  • Mexican Chicken Stew

    4 votes
    Mexican Chicken Stew
    Prep: 10 min Cook: 30 min Servings: 6
    by John Spottiswood
    300 recipes
    >
    I adapted this from a popular food network recipe and served it at a ski trip up in Tahoe. Everyone loved it. We served it as leftovers alongside the another meal the next night, and almost everyone had a second bowl and said it tasted as good if not better! This is pretty similar to posole, but perhaps a bit less soupy than most. If you like mexican soups...you'll definitely enjoy this. And it's super easy to make!

    Ingredients

    • 3 tablespoons olive oil
    • 1 large onion, roughly chopped
    • 5 large cloves garlic, roughly chopped
    • 1-2 jalapenos, seeded and sliced (depends on size of jalapeno and how spicy you like it)
    • 1 tablespoon dried oregano
    • 1 1/2 teaspoons dried cumin
    • 1 (28-ounce) can chopped tomatoes
    • 1 (28-ounce) can hominy
    • 3 cups shredded cooked chicken (we used rotisserie chicken)
    • Few dashes Worcestershire sauce
    • 4 cups chicken stock
    • 1 lime
    • 1 cup cooked brown rice
    • Kosher salt and freshly ground black pepper
    • Sour cream, for garnish (optional)
    • Fresh cilantro leaves, for garnish
    • Chopped avocado, for garnish (optional)
    • Thinly sliced radishes, for garnish (optional)

    Directions

    1. Heat oil over med heat in a large soup pot over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and cook another 1 minute until soft. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, hominy, chicken, Worcestershire, and stock.
    2. Bring to a simmer and cook 20 minutes.
    3. Cut the lime in half, squeeze juice into the pot, and drop in the juiced halves as well.
    4. Add the brown rice and cook 5 minutes longer. Season, to taste, with salt and black pepper,
    5. Ladle into bowls and garnish with whichever garnishes you choose.

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