Categories: Chicken, Main Dish, Pumpkin, Stew, Tex-Mex
Ingredients
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breast, cut into 1 inch pieces
- 1 cup chopped onion
- 1/2 cup sliced carrot
- 1 cup sliced celery
- 1/2 chopped red bell pepper
- 1 3/4 cups solid pack pumpkin
- 1 3/4 cups chicken broth
- 1 1/4 cups hominy
- 1/2 cup sour cream (I prefer fat free)
- 3 tablespoons chopped fresh cilantro (Parsley may be substituted)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper (I prefer freshly ground)
- 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground nutmeg (I promise this is good)
Directions
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HEAT oil in a large saucepan over medium-high heat.
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Add chicken, onion and carrot; cook for 3 to 4 minutes or until chicken is no longer pink. Add celery and bell pepper; cook for 3 to 4 minutes or until vegetables are crisp-tender.
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STIR in pumpkin, broth, hominy, sour cream, cilantro, salt, pepper, oregano, cumin, and nutmeg.
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Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.