| | Directions | | In a 6 qt Dutch oven, sauté chicken on med heat in 1 T olive oil, seasoning with salt & pepper. When chicken is partially cooked, add diced green pepper and onion. Cook until tender. Add minced garlic, sauté an additional 30 seconds. Add chicken broth, Rotel tomatoes, tomato sauce, diced green chilies, hominy, oregano, cilantro, cumin, chili powder, and bay leaves. Simmer 30-45 minutes, remove bay leaves. Garnish with fried tortilla strips and your favorite grated cheese. Enjoy! Leftover chicken or pork, cubed, can be substituted. Add after cooking the peppers and onions. |
|
|
| Ingredients | | - |  | 1 pound chicken, cubed |
| - | | 1 tablespoon olive oil |
| - | | 1/2 cup green pepper, diced |
| - | | 1 onion, diced (medium) |
| - | | 1 teaspoon minced garlic |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 1/2 teaspoon Mexican oregano |
| - | | 1/2 teaspoon dried cilantro |
| - | | 1/2 teaspoon cumin |
| - | | 2 teaspoons chili powder |
| - | | 2 bay leaves |
| - | | 4 cups chicken broth |
| - | | 1 can tomato sauce (4 ounce can) |
| - | | 1 can Rotel tomatoes & green chilies (12 ounce can) |
| - | | 2 - 16 ounce white hominy, drained |
| - | | 1 can diced green chilies (optional) (4 ounce can) |
| |
| |
