• Servings 6-8
  • Prep 30 min
  • Cook 30 min
  • Cuisine
  • Skill Level

Mexican Chicken Hominy Stew


  • 1 lb of skinless boneless chicken breasts
  • 2 tbs dried oregano
  • 1 cup red onion, chopped, divided
  • 3 and 1/2 cups chicken stock
  • kosher salt and fresh cracked black pepper to taste
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 (15oz) can white hominy, drained
  • 1 (15oz) can of pinto beans drained
  • 1 cup shredded cabbage
  • 1 lime cut into wedges
  • In a small dry skilled heat oregano until fragrant, about 30 seconds.
  • Transfer to a saucer to cool.
  • In a small bowl, combine 1 tbs of toasted oregano with 1/4 cups of onions and set aside.
  • In a medium sauce pan, combine remaining onions with 3 tbs of stock, salt and pepper.
  • Cook until onions are translucent, about 3 minutes.
  • Add garlic and cook for 1 minute.
  • Add remaining oregano and chili powder and cook for 1 minute.
  • Add hominy and the remaining chicken stock, simmer for 5 minutes.
  • Add pinto beans and chicken.
  • Return to summer and cook until chicken is cooked through.
  • Pour into bowls and top with shredded cabbage, reserved oregano mixture and squeeze lime juice over.

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