Have a healthy weeknight meal with this easy chicken stew recipe. We like the bitter bite of mustard greens in this slightly spicy stew, but any dark leafy green will be delicious. The cabbage on top adds crunch.

EatingWell Magazine, December 2020


Recipe Summary

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Pat chicken dry and sprinkle with coriander and cumin. Heat oil in a large pot over medium heat. Add the chicken and cook, flipping once, until browned on both sides, 6 to 7 minutes total. Transfer to a clean plate.

  • Add onion and garlic to the pot and cook, stirring occasionally, until tender, 3 to 4 minutes. Add greens and cook, stirring, until wilted, about 1 minute. Add broth, hominy and the chicken along with any accumulated juices. Bring to a simmer. Adjust heat to maintain a simmer, cover and cook until the chicken is very tender, about 15 minutes.

  • Remove the chicken to a clean cutting board and shred with two forks. Return to the pot and stir in salsa. Serve the stew topped with cabbage and sour cream, with lime wedges, if desired.


Tip: Hominy's beanlike bites are made by removing the tough hull and germ from dried corn, leaving behind a fiber-packed kernel that gets chewy when cooked, adding good texture to this chicken stew. Find canned hominy at the grocery store near the beans.

Nutrition Facts

about 2 cups
431 calories; fat 20g; cholesterol 81mg; sodium 566mg; carbohydrates 32g; dietary fiber 8g; protein 32g; sugars 7g; niacin equivalents 9mg; saturated fat 5g; vitamin a iu 4317IU.