Wednesday, March 8, 2017

Chicken/Hominy Stir-fry.

Oh my goodness, folks. I did another stir-fry the other night and it definately will be made over and over again in my kitchen. You really should try it.

I found it in the Eating Well magazine, the Jan-Feb. issue. I was fascinated by the fact that it used hominy. I remember eating hominy back a kazillion years ago but I really hadn't given it a thought in recent years. The Mexican's use it in their soup posole. 

Okay, count me a fan. 

                                Chicken with Bell Pepper and Hominy Stir-Fry

            1 1/2 pounds boneless chicken breast, cut into 1 inch pieces
                        2 tsp. canola oil            
                        3 tsp. ground cumin, divided
                        1/2 tsp. salt, divided     
                        1/2 cup finely chopped fresh cilantro
                        2 med. red bell peppers, chopped      
                        2 cups sliced carrots   
                        1 1/2 cups chopped red onion            
                        3 T. water
                        2 cups rinsed hominy                         
                        2 cloves garlic, minced
                        1  4 oz. can diced green chiles           
                        2 T. lime juice
                        1 firm ripe avocado, diced

Heat oil in large skillet over med-high heat. Add chicken and sprinkle with 1 tsp. cumin and 1/4 tsp. salt. Cook, stirring occasionally, until chicken is just cooked through, 5-7 min.
Transfer to a bowl and toss with cilantro. Cover to keep warm.

Add bell peppers, carrots, onion, water and the remaining 1/4 tsp. salt to the pan. Cook, stirring often, until the vegetables are crisp-tender. Stir in hominy, garlic and the remaining 2 tsp. cumin. Cook, stirring for 1 minute. Stir in green chiles and lime juice and cook for 1 minute more.

Serve the chicken over the hominy mixture. Top with avocado.
             Serves 4.

             Calories: 415
             Fat: 15 gram (saturated 0)
             Cholesterol: 103 MG            
             Carbs: 34 G
             Protein: 37 G
             Fiber: 10 G

Tip: I don't use enough of some of the ingredients so I substituted the following: I didn't use quite as much onion (that's just my taste) - I used dried cilantro instead of fresh and I used minced garlic from a jar instead of fresh. Yummy.                                                    


  1. That definitely looks good, Mom! I haven't had hominy in years either!

  2. Well I hadn't heard of Hominy so looked it up here

    "Hominy refers to corn kernels without their germ and their hull, or bran. The germ and hull might be removed by soaking the corn in a special type of solution or by crushing the kernels and then sifting them out. It can be served whole or ground, and as a cereal or as a vegetable. The ground kernels can also be pressed into patties and fried. This dish is especially popular in the southern United States."

    I just love 'blogland' you pick up and learn new things every day.

    All the best Jan

  3. You can never have too many stir-fry recipes, Latane.