By Michelle Berteig on December 30, 2008
Photo by NELady
Photo by NELady
"I found this recipe in a women's magazine. Haven't tried it yet, but it sounds good!"
Serving Size: 1 (365 g)
Servings Per Recipe: 8
"This was a very tasty start. I have since made it a few more times and adjusted things for my families tastes. I have used turkey and/or chicken breast meat and doubled the amount. I have used fresh roasted green chilies. Broth instead of bouillon cubes. This was a great base recipe!! My family asks for it at least once a week."
"Easy and YUMMY!!! Great for chilly nights."
"We really liked this! I tweaked it a little, using skinless bone-in thighs and just 2 cups of broth. I served it with crusty french bread. It will be a repeat recipe for us."
"Loved it. Used broth instead of bouillion. I'd offer caution over using Rotel; even the mild was too much for DH. ZWT7"
"This was excellent, I doubled the chicken and diced tomatoes with green chilies. The broth was so flavorful, everyone enjoyed this recipe. Will make again. Made for ZWT 5, Zingo-Sultans of Spice"
"This was very tasty over the lime-cilantro rice I threw together, and a very easy dish, too! That's a win-win!!"
"I used bone-in thighs (trimmed of the fat). I subbed chicken broth for the bouillon/water, added some green onion, subbed corn for hominy, and threw in a jalapeno pepper that needed to be used. I loved the hit of lime at the end - yummmm! I served with recipe #308361 & recipe #321401. Made for the Groovy GastroGnomes, Zingo ZWT5."
"I made this for ZWT-Mex/SW/Tex-Mex, and it has wonderful flavor! I used chicken breasts instead of thighs, but it came out tender and juicy. I had never tried hominy before, and I found I really like it! It has the texture of a bean and it smells like an authentic Mexican restaurant. The only thing I wasn't sure about was how to serve it, because the finished product is very brothy. I served it over lime-seasoned rice, and it was wonderful; but I think it could also be served as a very chunky soup."