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.
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.