Now that it's all over, we're back to our typical ways. Which means we've already enjoyed our pizza night celebration. This is a recipe I really wanted to make for a couple of weeks, but hominy isn't exactly Passover-friendly. And I certainly could have made it without the hominy, but it wouldn't have been the same.
I'm such a fan of hominy - it has that fabulous corny flavor you love in corn and grits, but has some heft to it, like wheatberries or beans. It makes everything seem fuller, heartier, and more filling.
This stew does have a bit of a kick to it, because of the chipotle, but you can moderate that as your family sees fit, adding more, less, or none at all. Unlike the hominy, it's not a necessity, I just like a little spice in my stews.
Chicken and Hominy Stew
2 carrots, diced
1 celery stalk, diced
1 tsp cumin
6 cloves garlic, minced
6 cups chicken broth
1 sprig oregano
1 sprig thyme
2 chicken breasts
2 red potatoes, chopped
1 can hominy, drained
1/4 cup heavy cream
2 tomatoes, seeded and chopped
- Heat oil in a large pot over medium heat. Add the chipotle, onion, carrot, celery, garlic, and salt and pepper. Cook until onion is translucent, about 5 minutes.
- Add the chicken broth and bring to a boil.
- Add the chicken, oregano, and thyme and reduce heat. Simmer for 30 minutes. Remove from heat and let cool.
- Remove chicken from pot. Place the rest of the mixture in blender and blend until smooth.
- Pour back into the pot and add the potatoes and hominy. Bring back to a boil, then lower to a simmer and cook for 20 minutes.
- Shred the chicken and return to the pot.and stir in the heavy cream too. Simmer for an additional 5 minutes.
- Add the heavy cream and cook for another 5 minutes.
- Remove from heat. Stir in the tomatoes, salt, and pepper to taste.