| Ingredients: |  |
| |
 |
|
|
6
skinless, boneless chicken breast halves, cut crosswise into 1/2-inch wide strips |
|
3
-- 14.5 oz. cans Mexican-style stewed tomatoes |
|
1
-- 29.5 oz. can hominy, drained or 3 cups whole kernel corn |
|
1 tablespoon
chili powder or to taste |
|
1/2
cup cilantro, chopped |
|
Salt and
pepper to taste
|
| Directions: |
| |
| 1. |
Heat olive
oil in a large, heavy skillet over medium-low heat. |
| 2. |
Add chicken
to the skillet and sauté until no longer pink, about 3 minutes. |
| 3. |
Add tomatoes,
hominy and chili powder and bring to a boil. |
| 4. |
Reduce heat
and simmer uncovered until chicken is cooked through and sauce is slightly thickened,
breaking up tomatoes with back of spoon, about 8 minutes. |
| 5. |
Mix in cilantro
and season to taste with salt and pepper. |
