This big pot of soulful Mexican-style stew can be prepared start to finish in well under an hour. It’s ideal for feeding a crowd or for cooking ahead for the week. If you wish, have thinly sliced radishes, fresh cilantro, diced avocado and crispy corn tortilla strips on hand for garnishing.
- 1 tablespoon canola oil
- 1 large onion, diced
- 5 poblano peppers, seeded and diced
- 5 garlic cloves, finely chopped
- 5 1/2 cup low-sodium chicken broth
- 1 1/2 pound boneless, skinless chicken breasts
- 1/2 teaspoon fine sea salt
- 5 cups thinly sliced chard leaves and stems (about 1/2 bunch)
- 1 (28-ounce) can hominy, drained and rinsed or 2 1/2 cups frozen corn kernels
- 3 tablespoons chopped fresh oregano leaves
- 1/8 teaspoon ancho chile powder or cayenne pepper
- 2 limes, cut into wedges
Heat oil in a soup pot over medium-high heat. Add onion, poblanos and garlic, and cook, stirring, until vegetables soften, 7 to 8 minutes. Add broth, chicken and salt, and cook until chicken is tender and cooked through, about 20 minutes. Transfer chicken with tongs to a cutting board and let cool 5 minutes. Shred chicken with 2 forks and return it to the pot. Add chard, hominy and oregano, and cook 5 minutes more. Taste and add ancho chile powder or cayenne pepper. Serve with lime wedges and additional garnishes of choice.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.