| Level: | Easy |
| Total: | 3 hr 25 min |
| Prep: | 45 min |
| Cook: | 2 hr 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 tablespoon minced fresh thyme
- 1 tablespoon sweet paprika
- 1 3-inch cinnamon stick
- 4 cups low-sodium chicken stock
- 3 bay leaves
- 1 15.5-ounce can white hominy, drained and rinsed
- 2 ears fresh sweet corn, kernels cut off
- Chopped fresh cilantro, for topping
- 4 tablespoons salted butter
- 1/2 large sweet onion, diced
- 1 large carrot, diced
- 2 stalks celery, diced
- 1/2 large red bell pepper, diced
- 1 jalapeno pepper, minced
- Fine sea salt and freshly ground black pepper
- 4 cloves garlic, minced
- 1 cup crushed fresh or canned plum tomatoes
- 2 skinless chicken legs (1 1/2 pounds)
- 1 pound pork butt, sliced 1 inch thick
Instructions
- Heat the butter in a large stockpot over medium heat. When it melts, add the onion, carrot, celery, bell pepper, jalapeno and 1/2 teaspoon each salt and pepper. Cook, stirring, until the vegetables are soft and sweet, about 20 minutes. Add the garlic and tomatoes and cook until thick and jammy, about 10 minutes.
- Meanwhile, preheat a grill or a stovetop grill pan over medium-high heat. Blot dry the chicken legs and pork and season with salt and pepper.
- Grill the chicken and pork until wellmarked on both sides and partially cooked through, about 10 minutes. Cut the pork into 1-inch cubes.
- Add the thyme, paprika, cinnamon stick, 1 teaspoon salt and 1 teaspoon pepper to the stockpot. Add both meats, the stock, 4 cups water and the bay leaves. Bring to a simmer and cook, partially covered, stirring once in a while, until the pork is very tender when poked with a fork, about 1 hour, 30 minutes.
- Remove the chicken legs, pick the meat from the bones, chop it into large pieces and return it to the stew.
- Add the hominy and simmer the stew another 30 minutes to 1 hour, or until everything is really tender and the meat is falling apart. Mash the pork against the side of the pot to break it up. (Don’t worry if the chicken looks like it’s almost dissolving: That’s typical of booya.) Add the corn and cook 5 more minutes.
- Remove the bay leaves and cinnamon stick. Taste to check the seasoning and add more salt, if needed. Serve with the chopped cilantro.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 321 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 20 g |
| Cholesterol | 87 mg |
| Sodium | 807 mg |
| Serving Size | 1 of 10 servings |
| Calories | 321 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 20 g |
| Cholesterol | 87 mg |
| Sodium | 807 mg |
Reviews
I’ve been making this recipe since it was printed in the magazine. It has become a staple, something I make about every other month. I use frozen corn, and often don’t have the celery, but this recipe is very forgiving! I usually have shredded chicken and pork in the freezer, so the soup comes together quickly. I also usually double the seasonings, at least. This recipe just makes us happy, and whatever leftovers that aren’t eaten for lunch the next day get packed away in the freezer for a rainy day or the next time someone is under the weather. This soup is EXCELLENT when you have a cold or flu!
The whole family loved this, it was SO worth the time it takes to make. I didn’t use any spicy peppers (we have two small kids) so we just garnished our own bowls with cayenne. I also love avocado, so I added avocado slices and fresh cilantro to my bowl as well. YUM and even better the next day for lunch!
This was My Father-In Law’s Xmas gift to me!! He found the recipe in the Food network magazine and type it out and bought all the ingredients and put it in a cutie basket. With all the fresh ingredients Everyone new that I had to cook it right away, so the next morning I started. It look hard, so I stage everything to make it easier on myself. It took a lot of prep time and cooking time, for my first time but it was well worth it. I was concerned about chicken and pork cooking together, but it work great. Everyone loved it. So now I can add it to my Family Cook book. Thank you for this great recipe.
It takes time to make this but it’s well worth the effort. Very flavorful and hearty. I wasn’t sure about the chicken and pork together but it works! I’ll be making this again and again. It’s perfect for a cold winter evening meal. BTW, Amy is right – it’s even better the next day.
Best ever.
I have been making something similar for a couple years but I dice 5 slices of bacon, cube the celery, carrots, onions, bell pepper, garlic and then put them into a food processor to grind them down, but NOT too finely. At that point I put them into the oil and cook them down and use that as the base for the rest of my ingredients. I only use pork butt, so I cube them (3 “x 3” and fry them then add them into the veggie blend and follow the rest from there. Such a great recipe. Make lots, freeze lots.
I have been making something similar for a couple years but I dice 5 slices of bacon, cube the celery, carrots, onions, bell pepper, garlic and then put them into a food processor to grind them down, but NOT too finely. At that point I put them into the oil and cook them down and use that as the base for the rest of my ingredients. I only use pork butt, so I cube them (3 “x 3” and fry them then add them into the veggie blend and follow the rest from there. Such a great recipe. Make lots, freeze lots.
I agree with “Cindy’s twin” that this was worth the effort and I was done cooking at 10pm because I started late. I thought it needed a little more heat so I added some cayenne and some carribean hot sauce. It does get tastier as it sits and the cinnamon smells wonderful as it’s cooking.
I figured out the calorie count for a 1 cup serving, with no rice, and it is 293 calories.
This stew was really worth the effort. I especially liked the grilled chicken and pork flavor as well as the crunchiness of the fresh corn. I served it over rice and with the cilantro called for in the recipe and it was de-lish! My husband had second helpings :
I would like to know the serving size and the calorie count if it is available.
I would like to know the serving size and the calorie count if it is available.