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Chicken Stew with Hominy and Green Chiles

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Active Time:  10 Minutes
Total Time:  5 Hours
  Serves 6
Here we add a little rice at the end of the cooking to help thicken the juices and add some body to the broth. If you prefer to leave out the rice, thicken the juices slightly by ladling a little of the broth into a bowl, stirring in a tablespoon of tomato paste, then adding liquid back to the stew during the last 10 minutes of cooking.
2 cups peeled winter squash, cut in 1/2-inch dice
1 onion, chopped
3 garlic cloves, chopped
6 chicken thighs, skins discarded
1 cup chicken broth
One 14-ounce can whole tomatoes
Two 4-ounce can green chiles, chopped
1 1/2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 teaspoons salt
One 15-ounce can hominy, drained
3/4 cup instant rice
For the Garnish:
Sour cream, chopped fresh cilantro, and
diced pitted peeled avocado
Put the squash, onion and garlic in a 4 1/2 - 6-quart slow cooker. Rinse chicken pieces and lay them on top of the vegetables. Add the chicken broth. Working over slow cooker, break tomatoes into pieces with your hands and add them to the slow cooker. Add tomato juice from can. Sprinkle seasonings, salt and pepper over the tomatoes. Add hominy.

Cover and cook stew on high heat setting for 4 1/2 to 5 hours or about 9 hours on low heat setting. Twenty minutes before serving, season stew to taste with salt and pepper. Stir the rice into the stew. Cover and cook 20 minutes longer.

Spoon stew into bowls. Top with sour cream, cilantro and avocado.

Recipe created exclusively for by Ken Haedrich.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 224
Fat. Total: 3g
Fiber: 5g
Carbohydrates, Total: 33g
Sodium: 767mg
% Cal. from Fat: 12%
Cholesterol: 48mg
Protein: 16g
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