Chicken with Bell Pepper & Hominy Stir-Fry

Chicken with Bell Pepper & Hominy Stir-Fry

Hominy is made by soaking dried corn kernels in lime to remove the tough hull and germ. The result looks like puffed-up corn, perhaps most notably enjoyed in the Mexican soup posole. In this healthy chicken stir-fry recipe, the hominy is added along with the vegetables to make a hearty dinner. Look for hominy in cans in the Latin section of large supermarkets. You'll need one 29-ounce can or two 15-ounce cans to get 2 cups. Toss leftovers into soup or salad.


2 teaspoons canola oil.

1¼ pounds. boneless, skinless chicken breast, trimmed and cut into 1-inch pieces.

3 teaspoons ground cumin, divided ½ teaspoon kosher salt, divided ½ cup finely chopped fresh cilantro.

2 medium red bell peppers, Chopped Peppers, Bell Orange, Red, & Yellow.

2 cups sliced carrots.

1½ cups chopped red onion.

3 tablespoons water.

2 cups rinsed canned hominy.

2 cloves garlic, minced.

1 (4 ounce) can diced green chiles.

2 tablespoons lime juice.

1 firm ripe avocado, diced.

Preparation: 35 m

Ready In: 35 mins.


1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sprinkle with 1 teaspoon cumin and ¼ teaspoon salt. Cook, stirring occasionally, until the chicken is just cooked through, 5 to 7 minutes. Transfer to a bowl and toss with cilantro. Cover to keep warm.

2. Add bell peppers, carrots, onion, water and the remaining ¼ teaspoon salt to the pan. Cook, stirring often, until the vegetables are crisp-tender, about 5 minutes. Stir in hominy, garlic and the remaining 2 teaspoons cumin; cook, stirring, for 1 minute. Stir in green chiles and lime juice and cook for 1 minute more.

3. Serve the chicken over the hominy mixture, topped with avocado.