Simple Weeknight Meals: Chicken Hominy Stew

This stew/soup recipe was an accident I magically stumbled upon this week. I had a few chicken breasts thawed out (we went crazy and bought a ton and froze it) and didn't feel like running out to the store one night this week. I opened my pantry to see what yummy fall soup I could come up with, basically without any fresh ingredients. 

With some beans and hominy, a can of green chilies, chicken stock and some spices, this wonderful soup dish shocked us. The hominy, which is just soaked and cooked corn kernels, made this soup really hearty and delicious. You can find hominy in the Mexican section of your grocery store. You have to have it. 

There are a few ingredients in this soup you might not have, but I've provided alternatives for each of them in the recipe. If you're not making this on a week night, and want to make it for football Sunday, or some kind of event, head out to the store and make sure you have all the ingredients. It's one of the best soups I've ever make. All on accident. I didn't even take good pictures because it wasn't something I was expecting!

Chicken Hominy Stew
makes 6-8 servings (total prep. time: 1 hr)

2 boneless, skinless chicken breasts
1 yellow onion (diced)
4 cloves garlic (minced)
1 7 oz. can diced green chilies (mild or hot)
1 poblano (charred and diced) (optional)
1 29 oz. can hominy
1 16 oz. can red kidney beans
1 tbsp cumin
1 tbsp dried oregano
1 tsp + 1 tsp green chili powder or ground cayenne pepper
1 tsp ground coriander
1 tsp crushed aleppo pepper or regular crushed red pepper
1 tbsp fire roasted tomatoes (optional)
1.5 qt. chicken broth
olive oil
salt and pepper

Now that you've read the ingredient list you are probably thinking, "Wow. This is going to burn my face off." It's not that spicy. Just a very mild heat, I promise. Leave out the crushed red pepper and extra cayenne if you are worried.

Pre-heat oven to 375 degrees. Coat chicken breasts is olive oil, salt, pepper and green chili powder or cayenne pepper. Pop the chicken on a foil lined baking sheet and into the oven for 40 minutes. The green chili powder really has an amazing Southwest flavor, so if you come across it anywhere, make sure you buy it! 

As the chicken bakes, start the rest of the soup about 20 minutes before the chicken comes out. 

Heat a soup pan over medium heat and add about 2 tbsp olive oil. Add onion and let cook for 5 minutes until soft. Add the garlic and let cook for another 2 minutes. Add cumin, oregano, 1 tsp green chili powder, coriander, crushed pepper flakes, fire roasted tomatoes, salt and pepper. Add the diced green chilies and let everything simmer for 5 more minutes.

As the onions start, char the poblano chili. When charred, cut off the stem and most of the seeds, and dice up. Don't remove the charred skin. Add to the soup pot.

Add the drained kidney beans and hominy and give it a good stir to combine. Let it all cook for 5 minutes.

The chicken should be ready now. Remove from oven, let sit for 5 minutes, and carefully cut into bite-sized cubes. Use a fork and a knife because it will be hot. 

Add chicken to the pot with everything else. Now add all the chicken stock, a good dash of salt and pepper and bring to a simmer. Let simmer for 15-20 minutes and serve!