Here’s a great stew for those cold winter months. It also fits in with the “Cooking Basis” series with some chili roasting skills. It comes together pretty easily, so don’t let the long list of ingredients scare you.
Come to think of it, this might also fall into Challenge 1 – try a new vegetable. If you haven’t tried a tomatillo (which is technically a fruit, but who’s counting?) before they’re great – light and tangy.
Tomatillos make a great sauce or salsa. And, this roasting method is perfect for them. When you buy them at the store, they’ll have papery husks on them. Remove those papery husks, and you’ll have what look like small green tomatoes. The outside of the tomatillo is a little sticky once the husk is removed. Don’t worry, this is normal. Just rinse them under water, and roast.
This stew would also make a great taco filling. Serve with some toasted corn tortillas, shredded cabbage, avocados, cilantro, and chopped white onion. Yummy!
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- 1-2 Anaheim chilis
- Cooking spray
- 3/4 pounds tomatillos
- ¼ cup fresh cilantro, chopped
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 cups vegetable broth, divided use
- 2 Quorn naked chik'n cutlets*
- 2 tablespoons olive oil, divided use
- 1 large yellow onion, chopped
- 3/4 teaspoon kosher salt, divided
- 2 medium carrots, sliced
- ½ yellow or red bell pepper, chopped
- 3 tablespoons all-purpose flour
- 1 clove garlic, finely chopped
- 1 (15.5-oz) can golden hominy, drained and rinsed
- 1 (15.5 oz) can garbanzo beans, drained and rinsed
- Black pepper to taste
- 6 tablespoons reduced-fat sour cream
- Cilantro leaves, optional
- Avocado slices, optional
- Preheat broiler to high. Place chile on a foil lined baking sheet or cast iron skillet that’s been coasted with cooking spray. Roast chile under broiler for 5-10 minutes or until charred. See Roast a chili for more detailed instructions. Peel the chili and remove the seeds, stem, and membranes.
- Arrange tomatillos on the same baking sheet or skillet that you just used, and broil 14 minutes or until blackened, turning once. Combine the chilis, tomatillos, ¼ cup cilantro, cumin, and oregano in a blender. Add 1 cup broth, and process until smooth. Set aside.
- Sprinkle chik’n with black pepper, and microwave 2 minutes, until hot. Chop chik’n into 1-2 inch cubes.
- Heat a large pot or Dutch oven over medium-high heat. Add 2 teaspoons olive oil. Add onion and salt, and cook until the onion begins to brown and caramelize, about 15 minutes. Add carrot and bell pepper; sauté for 2 minutes, stirring occasionally. Stir in flour; sauté for 2 minutes, stirring frequently. Add garlic, and sauté for 30 seconds, stirring constantly.
- Add to the onion mixture in the pot, the remaining 1 cup broth, tomatillo mixture, hominy, and garbanzo beans. Continue to heat over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally. Taste, and season with additional salt and pepper if desired.
- Ladle stew into each of 6 bowls, and top each with 1 tablespoon sour cream. Garnish with cilantro and avocado, if desired.
- *Cook’s Notes: I love these Quorn naked chik'n cutlets. They're vegetarian versions of chicken. My husband (a definite meat-eater) also prefers these to real chicken. There’s no worry about salmonella. There’s no dry tasteless chicken patty. There’s no gristle or bones to worry about. And, they taste really good. The texture’s is good too – no squeaky fake meat here. They're tender and tasty.
- If you just can’t bring yourself to try these chicken substitutes, add in some shredded chicken or shredded pork. Or, you can just leave out the meat altogether, and it would still be a great stew.