Tuesday, June 18, 2013

Mexican Inspired Chicken With Hominy Stew 

Yesterday, I feeling pretty chilly as I was thinking about what I was going to do with some of my Geauga Family Farm CSA Share..    I wanted something warming with a bit of stick to my ribs quality..  

I remembered seeing this recipe  on one of my favorite Foodie Blogs ONEPERFECTBITE on Friday and decided that this was what I was going to do..  Sort of..  :)    
It reminded me of a dish I used to eat when I was a kid in the very bottom tip of Texas where I was born & raised.

One thing about me.. I rarely ever follow a recipe exactly..  You will rarely see me running out to buy specific ingredients, especially if I have something already on hand that will work...  I keep several pantry areas pretty filled up and I have a large freezer in addition to my freezer on my frig..    Baking is a different story, but I wasnt baking yesterday..  <G>  

I had USDA certified-organic chicken chicken breasts & leg quarters from Pellegrino Pastures, who are  Geauga Family Farms meat farmers, in my freezer.. I had about a quarter of a bottle of chardonnay in my frig.. a can of white hominy,  2 cans of chopped Hatch Green Chili's, garlic scapes, my 1 zucchini, & a bunch of scallions..   That sounds like something really good in my mind.. 

I washed & rough chopped the garlic scapes, and the bottom 2/3rds of the scallions..  and added half of them to the crockpot..     Then I added my chicken pieces, the rest of the scallions & scapes,  the Hatch Green Chili's,  about a cup of wine, and 4 cups of chicken broth..    Then I added at least a tablespoon of a spice mix I make that has ground onion powder, garlic powder, & cumin..    I put the lid on the crock pot and let it cook  4-5 hours on high.. 

 I removed the chicken from the crockpot at this point because I didnt want to overcook it.  I personally love my chicken falling off the bone but M'honey doenst prefer it that way..  so out it comes..  ;) 

Sometime or another a jar of dehydrated tomatoes jumped out at me so I added a couple palms full to the soup to add a bit of color after I sliced up the zucchini and added it.  I added my rinsed hominy into the pot too.

I let the zucchini cook for about 45 minutes until it was tender, then I mixed in about 2-3 tablespoons of Maseca Corn Tortilla Mix..  which is a super fine corn meal with a tad bit of lime.   
I premixed it with about a cup of the broth that I let cool then added it to the pot to thicken up a bit..
Regular corn meal would work fine as will corn starch.  The corn meal gives it more of that corn/hominy flavor though..  It cooked for another 20 minutes or so.

I added the chicken back in for a little white to get warm again... then served us up a bowl..  

While Im not the only one who thinks its tough to get a good picture of stew.. I promise you, it tasted really good... if you like Mexican.. or Hominy.. or Cumin, you'll love it.  
Yum!  All are my favorite things! 
Along with Garlic Scapes, Zucchini, Hatch Green Chilis.. and the list goes on! 

The best part of this is.. there are only 2 of us eating this.. which means I get to eat it a couple more times this week for lunch!!  Whoohoo!!  :) 

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