Mike Garten
Tomatillos, poblano peppers, and cilantro bring a ton of green (and flavor!) to this tasty stew.
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Cal/Serv:
320
Yields:
4
– 6
servings
Total Time:
4
hours
15
mins
tbsp.
low-sodium chicken bouillon base (we used Better Than Bouillon)
lb.
boneless, skinless chicken thighs, trimmed
oz.
tomatillos, cut into 1/2-inch pieces
cloves garlic, finely chopped
poblano, cut into 1/4-inch pieces
small bunch cilantro, plus leaves for serving
28-oz. can hominy, rinsed
Diced avocado and sliced radishes, for serving
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- In 5- to 6-quart slow cooker, combine beer, bouillon base, cumin, 2 cups water, and 1/2 teaspoon each salt and pepper.
- Add chicken, tomatillos, garlic, onion, poblano, and cilantro and mix to combine. Cook, covered, until chicken is easily pulled apart, 4 to 5 hours on High or 6 to 7 hours on Low.
- Remove and discard cilantro from slow cooker; then, using 2 forks, break chicken into smaller pieces. Add hominy and cook, covered, until tender, 3 to 4 minutes. Stir in lime juice and serve with cilantro, avocado, and radishes if desired.
GH Test Kitchen Tip: For extra leftovers, cook up a double batch. Before adding the lime juice, freeze half in an airtight container for up to three months. Thaw overnight in the refrigerator, then warm and top as desired.
NUTRITIONAL INFORMATION (per serving): About 320 calories, 7 g fat (1.5 g saturated), 32 g protein, 1,045 mg sodium, 37 g carb, 6 g fiber
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Source : Goodhousekeeping
