San Antonio Stew

Jim's co-worker brought in a variation of this Stew. We tinkered with it, and boy, is it good! It's a filling, bright, spicy flavor. I know if you like Mexican food, you'll love this!

• Ready In: 35 mins
• Serves: 6
• Yields: 6 Bowls

Ingredients

• 2  medium onions, chopped
• 2  tablespoons butter
• 1  garlic clove, minced
• 1  lb chicken, cubed
• 1 -2  jalapeno, seeded and minced
• 2 (15 ounce) cans hominy, rinsed well and drained
• 2 (15 ounce) cans great northern beans, rinsed well and drained
• 2 (14 ounce) cans chicken broth
• 1⁄2 cup lime juice
• 2  bunches cilantro, chopped and divided
• 1  teaspoon cumin
• 1  teaspoon salt
• 1  teaspoon black pepper
• 1  cup  pepper jack cheese, shredded
•  sour cream, if desired (to garnish)
•  tortilla chips, if desired (to garnish)

Directions

1. Saute' onions, garlic, and chicken in butter until chicken is no longer pink.
2. Add chicken broth, hominy, beans, lime juice, 1 bunch of chopped cilantro, and spices. Bring to a boil. Lower heat and simmer for about 20 minutes.
3. Serve with pepper jack cheese and additional cilantro. Add sour cream and chips as garnish if desired.