Another soup group soup

[Guest guest]

This was the " soup " that Colleen brought to our soup group. It was good.

Personally, I don't often use canned hominy myself. I really don't care much for

it but I do use posole. Stil this is really a very good dish. If this fits your

various health issues I think you'll enjoy it. The cookbook is very good too. I

hope this is not too off topic since you don't need a Vitamix to make it or even

a regular blender.

terry

Spicy Chicken and Hominy Stew - Serves 6

Recipe By: Colleen Bugler

Published in: The Sonoma Diet Cookbook

Ingredients

1 tablespoon extra virgin olive oil

1 lbs chicken breast -- boneless and skinless (cubed or coarsely ground)

1 1/2 cup red onion -- chopped

6 clove garlic -- minced (1 Tablespoon minced)

2 can hominy -- rinsed and drained (15 oz cans)

28 ounce chicken broth

1 cup ripe olives -- pitted and quartered

1/2 cup Green salsa (purchased or Green Enchilada Sauce)

1/4 cup red bell pepper -- finely chopped

1/4 cup cilantro -- chopped

1/2 avocado -- chopped, optional

2 tablespoon Cotija cheese or finely shredded mozzarella cheese

Instructions

1. In a 4 quart Dutch Oven heat olive oil over medium high heat. Add chicken,

cook and stir for 3 to 4 minutes or until browned. Add red onion, cook and stir

3 minutes. Add garlic, cook and stir 1 minute more.

2. Add hominy to chicken mixture; cook and stir 4 minutes. Stin in chicken

broth, olives, salsa, and red bell pepper. Bring to boil, reduce to simmer,

uncovered about 10 minutes or until chicke in no longer pink. Remove from heat.

Spir in cilantro.

3. If desired, top individual servings with avocado, sour cream, and cheese.

Recipe Notes

12/11/09 Colleen brought this to my Soup Group. We all loved it.

Exported from A Cook's Books -- Recipe management for Macintosh

 Terry Pogue 

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