Mexican Chicken Stew Recipe

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4 votes | 729 views

I adapted this from a popular food network recipe and served it at a ski trip up in Tahoe. Everyone loved it. We served it as leftovers alongside the another meal the next night, and almost everyone had a second bowl and said it tasted as good if not better! This is pretty similar to posole, but perhaps a bit less soupy than most. If you like mexican soups...you'll definitely enjoy this. And it's super easy to make!

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Servings: 6
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Ingredients

Cost per serving $1.51 view details

Directions

  1. Heat oil over med heat in a large soup pot over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and cook another 1 minute until soft. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, hominy, chicken, Worcestershire, and stock.
  2. Bring to a simmer and cook 20 minutes.
  3. Cut the lime in half, squeeze juice into the pot, and drop in the juiced halves as well.
  4. Add the brown rice and cook 5 minutes longer. Season, to taste, with salt and black pepper,
  5. Ladle into bowls and garnish with whichever garnishes you choose.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 467g
Recipe makes 6 servings
Calories 410  
Calories from Fat 212 52%
Total Fat 23.77g 30%
Saturated Fat 5.15g 21%
Trans Fat 0.0g  
Cholesterol 60mg 20%
Sodium 559mg 23%
Potassium 549mg 16%
Total Carbs 29.61g 8%
Dietary Fiber 6.5g 22%
Sugars 4.06g 3%
Protein 20.16g 32%
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