Chicken Chile Verde with Hominy
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 3 garlic cloves minced
- 1 yellow onion chopped
- kosher salt and freshly ground pepper
- 4 tbs. (2 fl. oz./60 ml) extra-virgin olive oil
- 2 lb. (1 kg) ground chicken
- 1 1/2 lb. (750 g) yukon gold potatoes, peeled and cut into
- 1 can hominy drained and rinsed
- 1 jar williams sonoma chile verde braising sauce
- 4 cups (32 fl. oz./1 l) chicken stock
- 1/4 cup (1/4 oz./7 g) chopped fresh cilantro plus more for garnish
- 1/2 cup (1/2 oz./15 g) chopped fresh flat-leaf parsley, p
- thinly sliced radishes for garnish
- crumbled queso fresco for garnish
- Carbohydrate 12.1902333333333 g
- Cholesterol 0 mg
- Fat 0.641833333333333 g
- Fiber 2.09316667397817 g
- Protein 1.33306666666667 g
- Saturated Fat 0.095135 g
- Serving Size 1 1 serving (355g)
- Sodium 341.778333333333 mg
- Sugar 10.0970666593552 g
- Trans Fat 0.0962983333333333 g
- Calories 60 calories
In a Dutch oven over medium-high heat, warm 3 Tbs. of the olive oil. Add the chicken and cook, using a wooden spoon to break up any clumps, until no pink remains, about 10 minutes. Using a slotted spoon, transfer the chicken to a bowl. Reduce the heat to medium. Add the remaining 1 Tbs. olive oil to the pot and add the onion. Sauté, stirring occasionally, until the onion is softened, about 8 minutes. Add the garlic and cook for 1 minute more. Add the potatoes, hominy, braising sauce and chicken stock. Cover the pot and cook until the potatoes are fork-tender, 10 to 15 minutes. Return the chicken to the pot, reduce the heat to medium-low and cook, uncovered, for 5 minutes more to blend the flavors. Season with salt and pepper and stir in the cilantro and parsley. Ladle into bowls, garnish with radishes, queso fresco and more cilantro and parsley. Serve hot. Serves 6. Williams Sonoma Test Kitchen
