This easy Mexican-style stew is loaded with roasted chicken, black beans, hominy, and zesty spices and seasonings. Garnish with Cheddar or Colby Jack cheese, cut scallions, avocado slices, and/or sour cream.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • Heat olive oil and butter in a large pot over medium-high heat. Add onion and bell pepper; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in chicken broth, hominy, black beans, diced tomatoes, beer, and tomato paste. Stir in shredded chicken. Add garlic powder, cumin, onion powder, chili powder, red pepper flakes, cayenne pepper, salt, and pepper. Bring to a simmer and cook for 20 minutes.

  • Ladle into bowls and top with crushed tortilla chips.

Nutrition Facts

466 calories; 21.2 g total fat; 98 mg cholesterol; 1203 mg sodium. 28.9 g carbohydrates; 35.4 g protein; Full Nutrition