Chile Verde Stew with Hominy and Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting stew simmered with green chilies, tomatillos, and tender chicken, enriched with hominy and corn for a deeply flavorful Mexican classic. This mexican ready in about 50 minutes pairs chicken thighs, tomatillo puree, green chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
  2. Step 2: Add 1.5 lbs chicken thighs (cut into 1-inch pieces) to the pot and cook for 5 minutes, stirring occasionally, until browned on all sides.
  3. Step 3: Stir in 2 cups tomatillo puree, 2 diced green chilies, 1 cup chicken broth, 1 can drained hominy, 1 cup corn, 1 tsp cumin, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes, stirring occasionally, until chicken is tender and flavors meld.

Frequently asked questions

How long does Chile Verde Stew with Hominy and Corn take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chile Verde Stew with Hominy and Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Chile Verde Stew with Hominy and Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chile Verde Stew with Hominy and Corn for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chile Verde Stew with Hominy and Corn?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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