Chicken Chili Verde with Hominy and Pumpkin
Add salsa verde, hominy, and pumpkin to chicken chili for a nice twist on traditional flavors
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 1/2 teaspoons dried oregano
- 3 cloves garlic, finely minced
- 15 ounces white hominy (do NOT drain), 1 can
- 3/4 cup canned pumpkin
- 1 cup salsa verde or Roasted Tomatillo Salsa
- 1 1/2 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.
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
Serving Size
0 g
Amount per Serving
Calories
268
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
5
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
45
mg
15
%
Sodium
1.056
mg
0
%
Potassium
0
mg
0
%
Carbohydrates
24
g
8
%
Fiber
6
g
24
%
Sugar
4
g
4
%
Protein
18
g
36
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
18
g
* Percent Daily Values are based on a 2000 calorie diet.