This speedy version of the classic Mexican chicken and hominy stew hits all the right notes. Serve with tortilla chips, if you like.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Tasty and easy recipe. I made with thighs per the previous comment's suggestion. I may add crema/sour cream or cotija on top next time.
Super good flavor for an easy quick recipe. I have made this several times using both all breast and a mixture of white and dark meat. Both ways were great. I imagine a more complex recipe would give deeper complexity of flavors but for minimal effort this is the way to go.
Using chicken breasts made the chicken taste dry. I will make it again, but with thighs instead! Great served over rice, bread or tortillas shredded into the soup to thicken.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?