Bowl of the Wife of Kit Carson

Savor the comforting warmth of the "Bowl of the Wife of Kit Carson," a hearty chicken and hominy stew brimming with Southwest-inspired flavors. This traditional dish combines tender, shredded chicken thighs simmered in a rich, aromatic broth with vibrant vegetables like potatoes, carrots, and poblano peppers. Earthy spices like oregano and cumin lend a rustic flair, while hominy adds a unique texture that sets this recipe apart. Finished with fresh cilantro and a squeeze of lime, this stew is as nourishing as it is flavorful. Perfect for family dinners or a cozy night in, this one-pot wonder is a delightful balance of bold seasonings and wholesome ingredients. Ready in just an hour, it's a delicious journey into the heart of classic Western cuisine!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs, bone-in and skinless
• 8 cups chicken broth
• 1 medium onion, diced
• 3 pieces garlic cloves, minced
• 2 cups hominy, drained and rinsed
• 2 medium potatoes, peeled and cubed
• 3 medium carrots, peeled and sliced
• 1 medium poblano pepper, diced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 4 pieces lime wedges (optional, for serving)

Directions

Step 1

Place the chicken thighs in a large pot and cover with the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes, skimming any foam that rises to the surface.

Step 2

While the chicken simmers, prepare the vegetables: dice the onion, mince the garlic, peel and cube the potatoes, slice the carrots, and dice the poblano pepper.

Step 3

After the chicken has simmered for 20 minutes, remove it from the pot and set aside on a plate to cool slightly. Leave the broth in the pot.

Step 4

Add the onion, garlic, potatoes, carrots, poblano pepper, hominy, oregano, cumin, salt, and black pepper to the pot with the chicken broth. Stir to combine and bring the mixture back to a simmer. Cook for about 20 minutes, or until the vegetables are tender.

Step 5

While the vegetables are cooking, shred the chicken meat from the thighs using two forks. Discard the bones.

Step 6

Add the shredded chicken back into the pot and stir to combine. Simmer for an additional 5 minutes to allow the flavors to meld.

Step 7

Taste and adjust seasoning if needed. Ladle the stew into bowls and garnish with chopped cilantro, if desired.

Step 8

Serve hot with lime wedges on the side for squeezing over the soup.

Nutrition Facts

Serving size	(1407.5g)

Amount per serving	% Daily Value*
Calories	1363.2

Total Fat 48.8g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat g
Cholesterol 376mg	0%
Sodium 2813.2mg	0%
Total Carbohydrate 124.9g	0%
Dietary Fiber 25.2g	0%
Total Sugars 16.4g
Protein 115.4g	0%

Vitamin D 20IU	0%
Calcium 232.7mg	0%
Iron 7.2mg	0%
Potassium 1845.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.4%

Protein: 33.0%

Carbs: 35.7%