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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 to 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 reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
224 calories; 3g total fat; 48mg cholesterol; 767mg sodium; 33g carbohydrates; 5g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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