Chicken Verde Stew with Hominy

Chicken Verde Stew with Hominy
-2 green chiles (Anaheim, poblano, jalapeño, or Hatch)
-1 1/2 lbs tomatillos (husked & rinsed)
-1/4 cup chopped fresh cilantro
-1 1/2 tsp cumin
-1 tsp dried oregano
-2 cups fat free chicken broth
-2 TBS olive oil
-1 1/2 cups finely chopped onion
-1 cup chopped carrot
-1/2 cup chopped red bell pepper
-3 TBS flour
-4 tsp finely chopped garlic
-1 lb boneless, skinless chicken breast- cubed
-3/4 tsp salt
-1/2 tsp pepper
-29 oz golden hominy (rinsed & drained)

Directions:
1. Preheat oven to broil, when ready broil tomatillos for 14 min, until blackened- turning once. In a cast iron skillet roast peppers until black (can also broil).
2. Combine chiles, tomatillos, 1/4 cup cilantro, cumin, & oregano in blender. Add 1 cup broth, blend until smooth. Heat a large saucepan over med-high heat. Add 2 tsp oil. Add onion, carrot, and bell pepper; saute for 2 min, stirring occasionally. Add flour; saute for 2 min, stir frequently. Add garlic, saute 30 sec, stir constantly. Place onion mixture in large bowl.
3. Sprinkle chicken w/ salt & pepper. Add 2 tsp oil to pan; add chicken, saute for 3 min. To chicken, add onion mixture, homindy, remaining broth, and tomatillo mixture. Bring to a boil. Cover, reduce heat, simmer for 45 min. Add salt & pepper to taste. *add cayenne and/or chili powder to taste if desired. (altered from a Cooking Light recipe in their Jan/Feb 2011 mag)

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