Also, I totally cheated. Rather than go through the time-consuming steps of roasting and pureeing my own tomatillos, I decided to let the international foods aisle of HT do the work and bought a bottle of salsa verde. Now, this was not an exact substitute: the salsa is essentially tomatillos, chiles, salt and a little liquid. So I still added the cilantro, cumin, and oregano; I just added them during step 4.
Other mods:
Because I was using prepared salsa, I used 1.5 cups broth and 2/3 cup salsa. This came out pretty thick, so if you're looking for something a little looser or voluminous, I'd add some extra broth.
To keep the calorie stats a bit lower, I used chicken breast instead of thighs (honestly, they came out just as tender after stewing for 45 min). Also, no sour cream, for the same reason.
No S&P at the end, it was entirely unnecessary.
WOW did this satisfy my Mexican craving! It was thick, salsa-y, and had that unmistakably Mexican corn-y flavor from the hominy (which is, incidentally, definitely on my death row meal list). The stew also had a fantastic blend of textures: chewy from the hominy, creamy from the base, and crunchy from the celery, which was still al dente after the full simmer time. It also made a lot of servings, so I rate this one an all our win from our friends at CL!
Heh, little did we know, Jason captured many of this past weekend's adventures resultant of all the binge eating and drinking we did on video...and we watched some of them tonight :) Some priceless moments, for sure. And, that stew looks delicious! I've never cooked hominy before, but I love grits, so I feel like I'd love all corn-based related foods as well.
ReplyDeleteI had this twice as leftovers during the week after M made it and it was excellent both times. - P
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