Chicken Verde Stew with Hominy

Ingredients

• 2 Anaheim chiles
• Cooking spray
• 1 ½ pounds tomatillos
• ¼ cup finely chopped fresh cilantro
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 cups fat-free, lower-sodium chicken broth, divided
• + 13 more ingredients
• • 2 tablespoons olive oil, divided
  • 1 ½ cups finely chopped onion
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • ½ cup chopped red bell pepper
  • 3 tablespoons all-purpose flour
  • 4 teaspoons finely chopped garlic
  • 1 pound skinless, boneless chicken thighs, cut into 1 ½-inch pieces
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 1 (29-ounce) can golden hominy, rinsed and drained
  • 6 tablespoons reduced-fat sour cream
  • Cilantro leaves (optional)

1. Preheat broiler to high. 2. Halve, stem, and seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins. Arrange tomatillos on prepar...

View full recipe at SpringPad