I’m always on the lookout for quick and easy recipes that will appeal not only to my husband and myself, but most importantly, to my two boys.
I think my husband is a little weirded out by hominy, corn that’s processed to remove the hull and the germ. But the boys and I enjoy it. For me, its subtle crunch reminds me of garbanzo beans, which I am a definite fan of.
The boys enjoy things like kidney beans, edamame, and black beans, so it wasn’t really a shock that they took a liking to hominy because of it’s similar bean-like texture.
Overall, this is a VERY easy dish to prepare. And even though it doesn’t win the love of my love, I am still partial to having a fast and easy recipe on hand that will be enjoyed by my boys. These are hard to come by!
- Didn’t add the cilantro, since my cilantro went bad before I could use it up. But the dish was still okay without it.
- Used 3 chicken thighs with skin and bone, just removed the meat.
- Substituted the two different types of hominy with one 29-ounce can of white hominy instead. Could not locate yellow hominy at my grocery store, and it made no difference taste-wise.
- 3 out of 4 took a liking to this dish. I wish it was a meal that won everyone’s heart. But I will definitely save the recipe because it’s a quick and easy meal, and something that they boys ate without any problems.
- Definitely! If you enjoy the texture of legumes, you will like this.
Yield = 6 servings
- 1 onion, chopped
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon oregano leaves
- 1-1/2 pounds boneless chicken thighs, cut into bite-size pieces
- 3 cups chicken broth
- 1 can (15.5 ounces) white hominy, drained
- 1 can (15.5 ounces) golden hominy, drained
- 1 can (4 ounces) diced green chilies
- fresh cilantro, minced (optional)
- Over medium-high heat, combine the onion, olive oil, chili powder, and oregano in a 5- to 6- quart pan. Salt to taste. Cook until onions start to soften and the fragrance from the spices really cook through, 3-4 minutes.
- Add chicken, stirring often, until chicken is slightly browned. Add broth, hominy, and the chilies bringing them to a boil over high heat. Then reduce and simmer until chicken is no longer pink in center, 5 minutes.
- Spoon into bowls and garnish with fresh cilantro, if desired.
About Lynne Jaques
Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!