• 6 Ratings

Salty queso fresco crumbles, tangy pickled onions, and refreshing radish slices are great garnishes for this hearty Mexican stew. If you're a fan of the flavor, add some cilantro, too.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Set an oven rack close to the broiler heat source while still able to fit the baking sheet between the rack and the broiler (3 to 4 inches from heat). Set broiler to high.

  • Mix oil, chili powder, 2 teaspoons salt, and 1 teaspoon black pepper in a small bowl. Put the tomatillos, poblano peppers, onion, and garlic on a baking sheet lined with aluminum foil; rub all over with the oil-chili powder mixture. Broil, tossing once, until everything is golden brown and can be easily pierced with a fork, 13 to 15 minutes. (It's OK if the vegetables get a bit charred).

  • Transfer the contents of the baking sheet to a blender and puree until completely smooth. Pour into a 5- to 6-quart stock pot or Dutch oven and add stock. Cover and bring to boiling over high. Reduce heat to a simmer and add the chicken, hominy, and beans. Cook until everything is heated through, 5 to 7 minutes more. Stir in the lime juice, sugar, 1 teaspoon salt and 1/4 teaspoon black pepper.

  • Serve with queso, radishes, cilantro, Quick-Pickled Red Onions, and/or lime wedges.

Nutrition Facts

443 calories; 15 g total fat; 3 g saturated fat; 5 g polyunsaturated fat; 4 g monounsaturated fat; 72 mg cholesterol; 967 mg sodium. 916 mg potassium; 44 g carbohydrates; 5 g fiber; 11 g sugar; 33 g protein; 0 g trans fatty acid; 560 IU vitamin a; 144 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 104 mg calcium; 4 mg iron;


6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1