Hominy, Chicken and Kale Stew

We were supposed to have ramen for dinner last night, but I had the oddest craving for hominy and southwestern flavors. Luckily, we had dried hominy in the pantry so this was a cinch to throw together with stuff we had on hand.

This was so hearty and satisfying, exactly what I was craving. I love the texture that the hominy brings to stew, that little bit of chew. The seasonings give it a smoky flavor with just a touch of heat.  The kale adds some green vegetable in the middle of winter.

I cooked this on the stove making it a one dish meal. You could also do it in a crock pot, but I would sauté the vegetables first.

Hominy, Chicken and Kale Stew

1/2 T olive oil
1 carrot, chopped
1 celery stalk, chopped
5 scallions, sliced, white and green sections separated
2 garlic cloves, minced
1 T tomato paste
1/2 c dried hominy
2 c chicken stock
14 oz diced or crushed tomatoes
1/4 t cayenne
1/4 t smoked paprika
1/8 t cumin
1/4 t chipotle
1/2 t salt
fresh ground pepper
4 oz blanched chopped kale
1 c cooked chopped chicken

Heat the olive oil in a large saucepan over medium-high heat. Add the carrot, celery and white parts of the scallion. Sauté until starting to get tender. Add the garlic and sauté a minute more. Stir in the tomato paste, hominy, stock, tomatoes and spices. Bring to a boil. Cover and reduce heat to a simmer. Let simmer for about 4 hours. The hominy should be tender but still al dente.

Add the kale and chicken, increase heat to medium. Cook with the cover off for 15 minutes. Serve topped with green parts of the scallion.

Makes 2 - 3 servings.

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