Total Time
Prep 15 mins
Cook 15 mins

Great comfort food. I love to dish up a mug of this stew and dip some really good wheat or pumpernickel bread into the broth during cold winter nights (yes, I do get cold in Arizona).

Ingredients Nutrition


  1. HEAT oil in a large saucepan over medium-high heat.
  2. Add chicken, onion and carrot; cook for 3 to 4 minutes or until chicken is no longer pink.
  3. Add celery and bell pepper; cook for 3 to 4 minutes or until vegetables are crisp-tender.
  4. STIR in pumpkin, broth, hominy, sour cream, cilantro, salt, pepper, oregano, cumin, and nutmeg.
  5. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
Most Helpful

I'd give this eight stars if I could! I wasn't sure about the pumpkin, because sometimes the taste is overpowering, but this ROCKED! The pumpkin lent a richness, and a glorious color, but otherwise we couldn't taste it. I made it last night, and I'm making it again today before the the rest of the cilantro goes bad.....gonna freeze it. I used yogurt instead of sour cream, but otherwise followed it to a T. YUM YUM YUM!

Retro Kali November 29, 2008

made this for my pumpkin feast I do every halloween, and it was a sensation!, everone loved it. I didnt have any homeny for I just left it out, and I used Ground chicken instead of Pieces. FOlks are still asking me for the recipe, THanks for your submission of this great recipe

Recipe Baroness November 10, 2009

Wow, this is yummy! :) I cooked it in a crockpot on high for 4 1/2 hours (putting it all in at once, except for the sour cream and cumin added in the last 30 minutes). I didn't have celery, so I used fennel (cooked texture is very similar). I added a can of Rotel tomatoes. This is a recipe we'll be making again!!

Julesong January 03, 2005