Ingredients:
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 cup chopped onions
1/2 cup sliced carrots
1 cup sliced celery
1/2 chopped red bell peppers
1 3/4 cups solid pack pumpkin
1 3/4 cups chicken broth
1 1/4 cups hominy
1/2 cup sour cream ( I prefer fat free)
3 tablespoons chopped fresh cilantro ( Parsley may be substituted)
1/2 teaspoon salt
1/2 teaspoon ground black pepper ( I prefer freshly ground)
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/8 teaspoon ground nutmeg ( I promise this is good)
Directions:
HEAT oil in a large saucepan over medium-high heat.
Add chicken, onion and carrot; cook for 3 to 4 minutes or until chicken is no longer pink.
Add celery and bell pepper; cook for 3 to 4 minutes or until vegetables are crisp-tender.
STIR in pumpkin, broth, hominy, sour cream, cilantro, salt, pepper, oregano, cumin, and nutmeg.
Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
Servings: Serve
Time preparation: 15 min.
Time total: 30 min.