Hominy! Santa Fe Chicken Stew

I must say you all had creative guesses for the what’s in my blue colander quiz.  Truth be told, if my photography had been better I think you all would have guessed hominy as my secret ingredient.  I’m working on the photography around here.  Patience, friends.  I’m self taught.

Hominy is really just dried, hulled corn kernels.  To remove the germ and hard hull of the corn a soaking process must occur.  The soaking solution varies by culture and region.  In central Texas we typically find hominy that has been soaked in lime water which is the Mexican tradition.

Mia was the first to make this soup.  She passed along the recipe with such enthusiasm that I had to try it again.  We noshed on this soup all weekend and each time we ladled up a bowl we tried something different.  We all liked sliced avocados atop the soup.  The Littles garnished with cheese, of course.  Husband and I added healthy doses of Cholula.  And at some point during the weekend, I cleared a bowl that clearly showed signs crushed Fritos had been added to the soup. No one fessed up to this, however.

For such a simple and inexpensive way to feed the family, this soup should be added to your week night rotation.

Santa Fe Chicken Stew

1 bunch of green onions, chopped

2 tsp. olive oil

2 cups shredded chicken

1 can navy beans, drained

1 can Mexican style stewed tomatoes, undrained

2 1/2 cans of chicken broth

1 can hominy, drained

1 can chopped green chilies, undrained

2 tsp. chili powder

2 tsp cumin

1/2 cup fresh cilantro, chopped

Saute the green onions in olive oil for 2 minutes in a large pot.  Add chicken, beans, tomatoes, chicken broth, hominy, green chilies, chili powder and cumin.  Bring to a boil.  Reduce heat and simmer for 20 minutes.  Stir in cilantro before serving.