Chicken Verde Stew With Hominy

• 2 Anaheim chiles
• Cooking spray
• 1 1/2 pounds tomatillos
• 1/4 cup finely chopped fresh cilantro
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 cups fat-free, lower-sodium chicken broth, divided
• 2 tablespoons olive oil, divided
• 1 1/2 cups finely chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 3 tablespoons all-purpose flour
• 4 teaspoons finely chopped garlic
• 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 (29-ounce) can golden hominy, rinsed and drained
• 6 tablespoons reduced-fat sour cream
• Cilantro leaves (optional)

1. Preheat broiler to high.
2. Halve, stem, and seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins. Arrange tomatillos on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 cup cilantro, cumin, and oregano in a blender. Add 1 cup broth; process until smooth.
3. Heat a large Dutch oven over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Add onion, carrot, celery, and bell pepper; saute for 2 minutes, stirring occasionally. Stir in flour; saute for 2 minutes, stirring frequently. Add garlic; saute for 30 seconds, stirring constantly. Place onion mixture in a large bowl.
4. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 2 teaspoons oil to pan; swirl to coat. Add half of chicken; saute 3 minutes. Add browned chicken to onion mixture. Repeat procedure with remaining chicken and 2 teaspoons oil. Combine remaining 1 cup broth, tomatillo mixture, onion mixture, and hominy in pan over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Ladle 1 2/3 cups stew into each of 6 bowls, and top each with 1 tablespoon sour cream. Garnish with cilantro, if desired.

chiles, cooking spray, tomatillos, fresh cilantro, ground cumin, oregano, chicken broth, olive oil, onion, carrot, celery, red bell pepper, allpurpose, garlic, skinless, kosher salt, black pepper, golden hominy, sour cream, cilantro

Taken from www.myrecipes.com/recipe/chicken-verde-stew-with-hominy (may not work)