I think it was about a month ago now that I posted a recipe for a Chicken Verde Stew. It was absolutely delicious and the only thing that made me slightly sad after trying it was realizing that summer was just around the corner and we probably wouldn’t be feeling like having it again for another six months or so. From that night I began brainstorming ways of reinventing that stew as a recipe that could be eaten regardless of the season.
This recipe has all the same amazing ingredients that the Chicken Verde Stew did, but with quinoa being the star of the show instead of chicken which makes this an amazing vegetarian recipe (if you change out the chicken broth for vegetable broth.) The black beans, hominy, and quinoa all contribute to making this a very hearty dish while the tomatillos, green chiles and spices give this a green enchilada Mexican type flavor. The only criticism I have is that it’s super hard to take a picture of a casserole that looks appetizing so I’m not sure how many others I’ll be posting in the future. 🙂
My family loved this, including the kiddos. It’s especially a hit when served with tostada shells or tortilla chips on the side. Don’t skip out on the garnishes. The extra cilantro, avocado and sour cream is a must!
Ingredients
- 1 cup quinoa
- 3 cups (1 and 1/2 14.5 oz cans) chicken broth, divided
- 1 7 oz can diced green chiles
- 1 lb tomatillos
- 1/4 cup finely chopped fresh cilantro plus more for garnish
- 1 and 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 finely chopped onion
- 1 chopped red bell pepper
- 3 cloves garlic, minced
- 2 (14.5-oz) cans golden hominy, rinsed and drained
- 2 (14.5 oz) cans black beans, rinsed and drained
- 1 1/2 cups Mexican cheese mix or colby jack mix
- reduced-fat sour cream (for garnish)
- avocado (for garnish)
- tortilla chips or tostada shells (optional)
- Turn broiler onto high. Remove the dry casing/shell off tomatillos and rinse them in warm water to remove the sticky residue. Line a baking sheet with foil and place tomatillos on the sheet. Broil for 15 minutes. Skins will be black.
- In a medium pan add 2 cups (1 full can of chicken broth) and 1 cup quinoa. Over medium heat bring to a boil. Then cover and turn heat down to low and allow to simmer for 15 minutes.
- While quinoa and tomatillos are cooking dice onion, red bell pepper and mince garlic. In a large skillet add olive oil and heat to medium high. Sauté onion and bell pepper for two-three minutes and then add garlic for an additional minute. Turn off heat.
- In a blender combine 1 cup chicken broth, green chiles, cilantro, cumin, and oregano. By now the tomatillos should be done. Add the tomatillos along with any juices from the baking sheet and blend until smooth.
- In a very large mixing bowl add hominy, beans, sautéed vegetables, quinoa, 1/2 cup cheese and the tomatillo sauce.
- Pour mixture into a 9X13 baking dish. Top with remaining cheese and cover with foil. Bake at 350F degrees for thirty minutes. Remove foil and bake an additional 10-15 minutes until cheese has melted and the sides are bubbling.
- Remove casserole from the oven and allow it to set up for 10 minutes before serving. Garnish with additional cilantro, sour cream, and avocado. Serve with tostada shells or tortilla chips for an added crunch.
By Life’s Sweet Seasons
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