This is a simple recipe for the traditional Mexican stew/soup. It takes less than 30 minutes to make from scratch and tastes fab. Chicken is simmered with spices, hominy (hulled corn), chillies and olives in a chicken stock. Enjoy during the cold winter months.
Tinned green chillies can be purchased in Hispanic speciality shops or online. If unavailable, substitute in fresh chillies to taste.Tinned hominy is available in Hispanic speciality shops. If unavailable, use tinned sweetcorn instead.
Great recipe, if I do say so myself. ;-) - 01 Jan 2017
This may not be authentic, but it sure is good! Even my 2 year old ate this up. Only changes I made were to use a cooked chicken and added a can of diced tomatoes with diced green chili's. Topped with shredded monteray jack. Yummy! - 03 Jun 2005 (Review from Allrecipes US | Canada)
I used cilantro in place of oregano (didn't have any) and I added about 1 TBSP of Chili Powder. It turned out great! We added the Chili Powder because the broth had an odd look to it with white chicken, white hominy, clear chicken broth and green chilis (kind of a green cast). My son didn't like the look, so I added chili powder -- he loved it and asked me to make it again. - 05 Jan 2005 (Review from Allrecipes US | Canada)