Categories: Chicken, Main Dish, Pumpkin, Stew, Tex-Mex

Ingredients

• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 cup chopped onion
• 1/2 cup sliced carrot
• 1 cup sliced celery
• 1/2 chopped red bell pepper
• 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

1. HEAT oil in a large saucepan over medium-high heat.

2. 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.

3. STIR in pumpkin, broth, hominy, sour cream, cilantro, salt, pepper, oregano, cumin, and nutmeg.

4. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.

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