While flipping through our stack of Cooking Light magazine’s wondering what to make for dinner, we came across this Chicken Verde Stew with Hominy recipe — and since we absolutely love tomatillos and can’t seem to get enough of them — this is what we were gonna make.
While our tamatillos and anaheim chiles were beautifully blackening in the broiler, we got everything else ready so we could start cooking pronto. When it was done we topped each bowl with a squeeze of fresh lime, a sprinkle of chipotle pepper and chopped cilantro. Each hearty bite was loaded with wonderful texture, tangy, smoky flavors with a hint of sweetness and spice. A dynamite dish that left our tastebuds dancing in perfect 'hominy' over this heaping delight!