About this recipe: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.
1 tablespoon olive oil
1 large onion, thinly sliced
2 cloves garlic, finely chopped
2 teaspoons dried oregano
1/2 teaspoon ground cumin
825ml chicken stock
1 (425g) tin white hominy
1 1/2 (130g) tins chopped green chillies, drained
30g sliced black olives, drained
335g skinless, boneless chicken breast meat, cut into cubes
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Method Prep:5min › Cook:15min › Ready in:20min
In a large pot over medium heat, combine oil, onion, garlic, oregano and cumin. Cook, covered, 5 minutes, until onions are tender.
Stir in stock, hominy, chillies and olives. Bring to the boil, then reduce heat to medium. Stir chicken into pot. Cover and cook until chicken is no longer pink, 5 to 10 minutes.
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.