150 153rd Ave,
Madeira Beach, FL 33708
Source: Meals Matter; Better Homes and Gardens
This is a hearty stew with a hint or two of heat and warm south of the border flavors.
Number of Servings: 8
2 14-1/2-ounce cans golden hominy, drained
1 4-ounce can chopped green chili peppers, undrained
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
1 14-1/2 ounce can tomatoes, un-drained and cut up
2 14-1/2 ounce cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 tablespoons snipped fresh cilantro
Fat-free dairy sour cream (optional)
1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4, or 5-quart crockery cooker.
2. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours.
3. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired.
Total Fat: 3 g
Carbohydrates: 13 g
Protein: 14 g
Sodium: 566 mg
Fiber: 1 g
Updated July 24, 2013
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