by Tara
Again with the soup, Tara? Yes. It is soup season! (Perhaps a lot of us need to send a memo to our local weather, because I hear my area isn’t the only one with 70-degree December temps?)
Ingredients:
-1 tbsp olive oil
-2 garlic cloves, minced
-1 can (15-oz) white hominy
-1 can (10-oz) green enchilada sauce
-1 cup water or chicken broth
-1/2 cup + 2 tbsp chopped fresh cilantro*
-2 cups (about 1 lb) diced, cooked chicken
-1 cup uncooked rice**
-3 green onions, sliced
-shredded cheese***
Directions:
-Add oil and garlic to a large pot (at least 4 quarts) and cook over medium heat until garlic is fragrant, about 45 seconds.
-Drain hominy and add to pot, along with broth/water enchilada sauce, and 1/2 cup cilantro. Bring to boil. Reduce heat to medium and let simmer for 8-10 minutes.
-Meanwhile, cook rice in a large pot or rice cooker, as instructed on package.
-Add chicken to stew and let simmer ~20 minutes.
-Stir in cooked rice and remove from heat.
-Serve topped with green onions, reserved cilantro, and cheese.
Mmmmm. Ignore my thumb. A photographer I am not.
*If you’re one of those people that hates cilantro, you can remove this. Just add something that has a flavor you like: Mexican oregano, an onion, more green onions, etc., if you remove this.
**I used brown rice, but it doesn’t really matter. Just remember that brown rice takes longer to cook!
***I used a combination of Colby Jack and Pepper Jack cheeses.
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