Warm your soul and tantalize your taste buds with this fiery and flavorful Green Chile Hominy Stew. Ground chicken, fragrant spices, and hominy's unique texture come together in a this traditional pozole meets chili for this non traditional Mexican stew recipe. Follow the instant pot, slow cooker, or stove top instructions to create this hearty and satisfying stew that's perfect for a cozy weeknight meal or meal prep.
The OG Green Goddess, the Hatch Chile
My love affair with Hatch pepers began in the summer of 1992, during a family road trip to visit my older brother stationed at an Air Force Base in New Mexico. As a fifth-grader, I was captivated by the rich culture and culinary delights of this enchanting state, where the influence of Indigenous people permeated the cuisine. The arrival of Hatch chile season always fills me with excitement, knowing that these roasted gems with their spicy bright flavors will soon be gracing my kitchen. But when my freezer supply runs low, I turn to the trusty canned Hatch chile brand for this recipe.
Green Chile Hominy Stew - Where Pozole Verde Meets Chili
This Green Chile Hominy Stew stands out as a culinary fusion, where the classic Mexican pozole meets the fiery zest of a TexMex chili. This delectable dish, brimming with tender chicken, fragrant spices, and hominy's unique texture, is a symphony of tastes that will warm your soul and your taste buds.
Comfort and Nourishment
Next time you need a great recipe for comforting the soul and nourishing the body turn to this Chicken Green Chile Hominy Stew. This is also a great way to meal prep because it is even better the next day. If you want to save even more time, skip the chicken and added cooked shredded chicken at the end.
This recipe utilizes canned hominy to simplify the cooking process. The addition of baking soda helps take the canned flavor out of the hominy kernels, so give this recipe a try, before you spend time soaking hominy overnight. You will get a great flavor with this easy canned hominy fix, but if you are set on starting with dried hominy and willing to do the work, I suggest ordering Rancho Gordo brand. In my experience this is hands down the best company for everything from legumes to hominy.
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Ingredients
Chicken:
- 2 tablespoons olive oil
- 1 pound ground chicken or minced chicken breasts
Spice Mix:
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ tablespoon cumin
- 1 tablespoon chili powder, preferably green chili
- 1 teaspoon Mexican oregano
Green Chili Stew:
- 3 cloves garlic, chopped
- 1 cup onion, diced
- 1 jalapeño, small diced (seeds and stems removed)
- 1 serrano chili, small diced
- 1 can Hatch chiles, green (hot or mild, according to your spice preference)
- 1 can hominy, drained and rinsed
- 1 can white beans (Great Northern or similar), drained and rinsed
- 1 12-ounce can Mexican lager, chicken stock, or chicken broth
- 1 bay leaf
- ⅛ teaspoon baking soda
- ½ cup chopped cilantro
- Juice from 1 lime or 1 ½ to 2 tablespoons lime juice
- Salt and pepper to taste
Favorite Garnishes:
- Tortilla strips
- Chopped cilantro
- Diced red onion
- Creamy avocado
- Queso fresco
- Sour cream or plain yogurt
- Lime wedges
Instructions
Instant Pot
- Heat the olive oil in an Instant Pot set to sauté high.
- Add the ground chicken, pressing it into an even layer at the bottom of the pot. Let it sear for 5 minutes without stirring.
- After 5 minutes, add salt, black pepper, garlic, cumin, and chili powder. Break the chicken into crumbles, ensuring the spices are evenly distributed.
- Remove the chicken with a slotted spoon and set it aside.
- While the Instant Pot remains on sauté mode, add the onion, jalapeño, and serrano peppers. Lightly season with salt (about ½ teaspoon). Cook until the vegetables soften, about 3 minutes.
- Turn off the Instant Pot.
- Add the Hatch green chilies with their liquid, drained and rinsed hominy, drained beans, beer, Mexican oregano, bay leaf, and baking soda. Stir well to combine. Scraping the bottom of the instant pot to get any of the golden brown bits off and incorporated into the stew.
- Set the Instant Pot to pressure cook - high pressure and cook for 8 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
- Remove the lid and stir in the cilantro and lime juice.
- Taste and adjust salt and pepper as desired.
Slow Cooker
- Heat the olive oil in a large skillet over medium heat.
- Add the ground chicken, pressing it into an even layer at the bottom of the pan. Break the chicken into crumbles using a wooden spoon or spatula.
- Cook the chicken until it is no longer pink, about 5 minutes. Drain off any excess grease.
- Stir in the chopped onion, jalapeño, and serrano peppers. Cook until the vegetables soften, about 3-5 minutes.
- Add the garlic, cumin, chili powder, and Mexican oregano. Cook for about 1 minute until fragrant.
- Transfer the cooked chicken and vegetable mixture to a 6-quart slow cooker.
- Stir in the drained and rinsed hominy, drained beans, Mexican lager, bay leaf, and baking soda.
- Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is tender and the flavors have melded.
- During the last 30 minutes of cooking, stir in the chopped cilantro and lime juice. Taste and adjust salt and pepper as desired.
Stovetop
- Heat the olive oil in a large stock pot, soup pot, or dutch oven over medium-high heat.
- Add the ground chicken, pressing it into an even layer at the bottom of the pot. Break the chicken into crumbles using a wooden spoon or spatula.
- Cook the chicken until it is no longer pink, about 5 minutes. Drain off any excess grease.
- Add the chopped onion, jalapeño, and serrano peppers to the pot. Cook until the vegetables soften, about 3-5 minutes.
- Stir in the garlic, cumin, chili powder, and Mexican oregano. Cook for about 1 minute until fragrant.
- Add the drained and rinsed hominy, drained beans, Mexican lager, bay leaf, and baking soda. Bring the mixture to a simmer.
- Reduce heat to medium-low and simmer for about 45 minutes, or until the stew has thickened and the flavors have melded.
- Stir in the chopped cilantro and lime juice. Taste and adjust salt and pepper as desired.
Favorite Toppings
- Tortilla chips or tortilla strips: Add a crispy crunch and a touch of authenticity with freshly made or store-bought tortilla strips.
- Chopped fresh cilantro: Infuse the dish with a bright herbal note by sprinkling chopped cilantro over each serving.
- Diced red onion: Bring a zesty and slightly sweet contrast to the stew's flavors with diced red onion.
- Creamy avocado: Add a touch of richness with a favorite healthy fat, diced avocado.
- Queso fresco: a tangy and salty cheese, it elevates the flavors of the stew.
- Sour cream of plain yogurt: adds a creaminess and tang that complements the stew.
Substitutions
- Mexican oregano: you may think that any oregano can work here, but Mexican oregano is not the same as Oregano, it's not even in the same family. Mexican oregano gives a beautiful citrus taste and is in the same family as Lemon Verbena. You can find it in the Hispanic foods section of your local grocery store or it can be ordered online.
- Beans: experiment with a variety of beans, any white bean or even black beans can easily be substituted.
- Green chili powder: I love having Hatch Green Chile powder on hand in my pantry and this can be ordered from Desert Provisions a Tucson based spice company. If you don't have access to green chile powder feel free to substitute any chili powder, dried hatch green chiles, or crushed red peppers.
Variations
- A lot less spice: if you love green chile but can't do the spice, substitute jalapeno and serrano peppers for 1 or 2 poblano peppers and use mild Hatch chiles.
- A lot more spice: grab hot chiles, double the jalapeno and serrano and leave the veins and seeds.
- A vegetarian twist: substitute ground chicken with an equal amount of cooked lentils or seasoned TVP and substitute the chicken broth with vegetable broth.
Equipment
- Instant Pot or a large pot with a tight-fitting lid
- Measuring cups and spoons
- Sharp knife
- Slotted spoon
- Cutting board
- Mixing bowls
Storage
Refrigerator Storage:
- Let the stew cool completely before storing it in the refrigerator.
- Transfer the stew to an airtight container or a covered pot.
- The stew will keep in the refrigerator for up to 3 days.
Freezer Storage:
- Let the stew cool completely before storing it in the freezer.
- Transfer the stew to a freezer-safe container or bag.
- The stew will keep in the freezer for up to 3 months.
Reheating Instructions:
- To reheat the stew from the refrigerator, place it in a pot over medium heat and cook until warmed through.
- To reheat the stew from the freezer, thaw it overnight in the refrigerator and then reheat it as described above.
Additional Tips:
- For longer freezer storage, you can divide the stew into individual portions and freeze them separately.
- When reheating the stew, you can add a splash of water or broth to help it loosen up.
Top tip
For maximum flavor, let the stew rest for at least 30 minutes before serving. This allows the flavors to meld and deepen.
FAQ
Can I make this stew ahead of time?
Absolutely! Prepare the stew according to the instructions and let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the stew over medium heat until warmed through.
Chicken Green Chile Hominy Stew - Pozole meets Chili
Warm your soul and tantalize your taste buds with this fiery and flavorful Green Chile Hominy Stew. Ground chicken, fragrant spices, and hominy's unique texture come together in a this pozole meets chili stew recipe. Follow the stovetop or Instant Pot instructions to create this hearty and satisfying stew that's perfect for a cozy weeknight meal or meal prep.
Equipment
- 1 Instant Pot
- 1 Measuring cups and spoons
- 1 Cutting Board
- 1 sharp knife
- 1 slotted spoon
- 1 Mixing bowl
Ingredients
Chicken
- 2 tablespoons extra virgin olive oil
- 1 lb ground chicken
Spice blend
- ½ teaspoon black pepper
- 1 teaspoon salt
- 3 cloves garlic chopped
- ½ tablespoon cumin
- 1 tablespoon chili powder preferably green chili
- 1 teaspoon Mexican oregano
Stew
- 1 cup onion diced
- 1 jalapeño small diced (seeds and stems removed)
- 1 serrano chili small diced
- 1 can Hatch green chili I love the HOT ones
- 1 can hominy drained and rinsed
- 1 can white beans Great Northern or similar, drained and rinsed
- 1 12 oz can Mexican lager, water or broth
- 1 bay leaf
- ⅛ teaspoon baking soda
- ½ cup chopped cilantro
- Juice from 1 lime or 1 ½ to 2 tablespoons lime juice
- Salt and Pepper to taste
Toppings
- tortilla chips
- sour cream
- plain yogurt
- chopped onion
- chopped jalapeños
- chopped cilantro
- sour cream or plain yogurt
- lime wedges
Instructions
Instant Pot
- Heat the olive oil in an Instant Pot set to sauté high.
- Add the ground chicken, pressing it into an even layer at the bottom of the pot. Let it sear for 5 minutes without stirring.
- After 5 minutes, add salt, black pepper, garlic, cumin, and chili powder. Break the chicken into crumbles, ensuring the spices are evenly distributed.
- Remove the chicken with a slotted spoon and set it aside.
- While the Instant Pot remains on sauté mode, add the onion, jalapeño, and serrano peppers. Lightly season with salt (about ½ teaspoon). Cook until the vegetables soften, about 3 minutes.
- Turn off the Instant Pot.
- Add the Hatch green chilies with their liquid, drained and rinsed hominy, drained beans, beer, Mexican oregano, bay leaf, and baking soda. Stir well to combine. Scraping the bottom of the instant pot to get any of the golden brown bits off and incorporated into the stew.
- Set the Instant Pot to pressure cook - high pressure and cook for 8 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
- Remove the lid and stir in the cilantro and lime juice.
- Taste and adjust salt and pepper as desired.
Slow Cooker
- Heat the olive oil in a large skillet over medium heat.
- Add the ground chicken, pressing it into an even layer at the bottom of the pan. Break the chicken into crumbles using a wooden spoon or spatula.
- Cook the chicken until it is no longer pink, about 5 minutes. Drain off any excess grease.
- Stir in the chopped onion, jalapeño, and serrano peppers. Cook until the vegetables soften, about 3-5 minutes.
- Add the garlic, cumin, chili powder, and Mexican oregano. Cook for about 1 minute until fragrant.
- Transfer the cooked chicken and vegetable mixture to a 6-quart slow cooker.
- Stir in the drained and rinsed hominy, drained beans, Mexican lager, bay leaf, and baking soda.
- Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is tender and the flavors have melded.
- During the last 30 minutes of cooking, stir in the chopped cilantro and lime juice. Taste and adjust salt and pepper as desired.
Stove Top
- Heat the olive oil in a large stock pot, soup pot, or dutch oven over medium-high heat.
- Add the ground chicken, pressing it into an even layer at the bottom of the pot. Break the chicken into crumbles using a wooden spoon or spatula.
- Cook the chicken until it is no longer pink, about 5 minutes. Drain off any excess grease.
- Add the chopped onion, jalapeño, and serrano peppers to the pot. Cook until the vegetables soften, about 3-5 minutes.
- Stir in the garlic, cumin, chili powder, and Mexican oregano. Cook for about 1 minute until fragrant.
- Add the drained and rinsed hominy, drained beans, Mexican lager, bay leaf, and baking soda. Bring the mixture to a simmer.
- Reduce heat to medium-low and simmer for about 45 minutes, or until the stew has thickened and the flavors have melded.
- Stir in the chopped cilantro and lime juice. Taste and adjust salt and pepper as desired.
Tried this recipe?Let us know how it was!
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Food safety
- Ensure your hands are thoroughly washed before handling any ingredients.
- Use separate cutting boards for raw and cooked foods to prevent cross-contamination.
- Store the stew properly in an airtight container in the refrigerator.
- Reheat the stew to an internal temperature of 165°F (74°C) before serving.
- Consume the stew within 3 days of preparation for optimal freshness and flavor.
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