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Home » Soups & Stews » Chicken Chili Verde with Hominy and Pumpkin

Chicken Chili Verde with Hominy and Pumpkin

Posted by: Diabetic Foodie / Gluten-free, Soups & Stews / January 19, 2017

Jump to Recipe Print Recipe

Looking for a new twist on chili? Try this gluten-free Chicken Chili Verde featuring tomatillo salsa, hominy, and pumpkin purée.

Chicken Chili Verde with Hominy and Pumpkin

Nothing beats a bowl of chili on a cold night. I saw this recipe which originally called for sausage and the CompostMaster volunteered to make it. While I really liked the flavors, the sausage didn’t do it for me. I thought it would be much better with shredded chicken and it was (to me, anyway). If you prefer to go the sausage route, you’ll need one pound to replace the chicken. Add it just after you cook the onions and drain off some of the fat after it browns.

Are you familiar with hominy? It’s the kernels from white or yellow corn after the hull and germ have been removed. You can usually find it with the canned goods in your grocery store – it might be with the vegetables, the beans, or the Mexican food. If you can’t find hominy, you can order it from Amazon (affiliate link) or substitute corn.

Health Benefits of Pumpkin

Pumpkin, the unexpected ingredient in this chicken chili verde, has some impressive health benefits:

  • Tons of fiber. Half a can of pumpkin has only 70 calories, but 9g of fiber.
  • Loads of Vitamin A, which helps vision.
  • Contains the antioxidant beta-carotene which may help fight off cancer and keep wrinkles away.
  • Beats out bananas in terms of potassium.

Adding a little pumpkin to your diet (when not in the form of pie) is a good thing.

Chicken Chili Verde with Hominy and Pumpkin

Make it meatless: Replace the chicken with black beans.

Watching sodium? Almost all of the sodium in this chicken chili verde recipe comes from the salsa and the hominy. To lower the sodium, make your own Roasted Tomatillo Salsa and reduce or eliminate the salt. You could also drain and rinse the hominy, but make sure to replace the liquid with about 3/4 cup broth or water.

Recipe Card
Chicken Chili Verde with Hominy and Pumpkin
5 from 1 vote

Chicken Chili Verde with Hominy and Pumpkin

Add salsa verde, hominy, and pumpkin to chicken chili for a nice twist on traditional flavors
Prep Time:5 minutes
Cook Time:28 minutes
Total Time:33 minutes
Author:Adapted from Food Network Magazine
Servings:4 servings
Review Print

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion chopped
  • 1 ½ teaspoons dried oregano
  • 3 cloves garlic finely minced
  • 15 ounces white hominy (do NOT drain) 1 can
  • ¾ cup canned pumpkin
  • 1 cup salsa verde or Roasted Tomatillo Salsa
  • 1 ½ cups cooked chicken breast shredded
  • Thinly sliced serrano or jalapeño peppers for garnish optional
  • Chopped fresh cilantro plus more for garnish optional

Instructions

  • In a Dutch oven or large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until onions soften and look translucent, about 5 minutes.
  • Stir in oregano and garlic and cook, stirring often, another 3 minutes.
  • Add hominy (including liquid), pumpkin, and salsa, mixing well. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes.
  • Stir in chicken and cook just until heated through, about 5 minutes.
  • Garnish with chile peppers and cilantro, if desired.

Recipe Notes

Need a meatless version? Replace the chicken with black beans.
Watching sodium? The nutritional information was calculated using salsa verde from a jar. To make a version of the chili containing less sodium, make your own Roasted Tomatillo Salsa and reduce or eliminate the added salt. You could also drain and rinse the hominy, but make sure to replace the liquid with about 3/4 cup broth or water.

Nutrition Info Per Serving

Nutrition Facts
Chicken Chili Verde with Hominy and Pumpkin
Amount Per Serving (0 g)
Calories 268 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 45mg15%
Sodium 1.056mg0%
Potassium 0mg0%
Carbohydrates 24g8%
Fiber 6g25%
Sugar 4g4%
Protein 18g36%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 18g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soups and Stews
Cuisine: Mexican
Keyword: chicken chili verde, easy dinner recipes
Did you make this recipe?Click here to leave a comment & star rating!

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  1. Karen says

    October 20, 2018 at 8:33 am

    Your recipes always inspire me in the kitchen. I’ve been looking for a savory dish with pumpkin. Thank you, Shelby!

    Reply
    • Shelby Kinnaird says

      October 21, 2018 at 6:45 am

      Hi Karen – It makes me so happy to hear this! Enjoy the chili.

      Reply
  2. Will Henss says

    January 25, 2017 at 9:46 pm

    Thank you Shelby for sharing this recipe! I am sure not only the diabetic will love this but everyone who can taste this. I can’t wait for the weekend to try this. I really love gluten-free recipe for a healthier lifestyle. Good thing that this recipe is easy to prepare and the needed ingredients is found on the market. I am looking forward for your next recipes!

    Reply
    • Shelby Kinnaird says

      January 26, 2017 at 9:00 am

      Thanks, Will! Hope you enjoy the chili verde.

      Reply

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