44 Ratings
  • 5 star values: 18
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1

Don't let the color scare you! It's bright green! This is an extremely easy and tasty family recipe. Variations can definitely be made to taste...sometimes I use chicken (boneless or not)...sometimes I use shrimp...sometimes I use both. My family makes it with chicken innards (gizzards, heart, etc.) which I'm not too keen on eating. Hey, but with this soup it's to each his or her own.

Ds R.
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.

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  • Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.

  • Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.

Nutrition Facts

291 calories; 4.9 g total fat; 41 mg cholesterol; 386 mg sodium. 40.4 g carbohydrates; 19.7 g protein; Full Nutrition


Reviews (34)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/09/2007
I am an avid lover of garlic and cilantro so it's no surprise that I thought this was fabulous. I actually ended up using almost double the amount of cilantro and garlic for the sauce. I seasoned the chicken with salt pepper and cumin before sauteing. My chicken was a little over-cooked in the end so next time I'll be careful to really just lightly brown it before starting the 20-minute cook-time. Also I HIGHLY recommend serving this with a squeeze of fresh lime juice. It really brought the flavors together. Read More
(18)

Most helpful critical review

Rating: 2 stars
04/20/2011
eh not so much. Okay for one meal. Nobody was interested in the leftovers. Sorry. Read More
44 Ratings
  • 5 star values: 18
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
03/04/2006
I just made this recipe today for my boyfriend who loves cilantro and he was not that impressed. The concept is actually really good however in my opinion the recipe needs some tweaking. The reason for this is that the rice and hominy together in the same pot created a mush that was not at all attractive either tastewise or visually. My recommendation is either cook the rice separately and leave out the hominy (substitute corn) or make it into a soup. For the soup I will only use 2 chicken breasts half a cup of rice and I will not use hominy since the hominy and rice pretty much have the same consistency. Next time I plan on using corn and adding some lime juice a little cayenne powder and also chicken stock instead of water. Also adding some chopped cilantro that has not been pulverized might be a good idea. Read More
(31)
Rating: 5 stars
10/09/2007
I am an avid lover of garlic and cilantro so it's no surprise that I thought this was fabulous. I actually ended up using almost double the amount of cilantro and garlic for the sauce. I seasoned the chicken with salt pepper and cumin before sauteing. My chicken was a little over-cooked in the end so next time I'll be careful to really just lightly brown it before starting the 20-minute cook-time. Also I HIGHLY recommend serving this with a squeeze of fresh lime juice. It really brought the flavors together. Read More
(18)
Rating: 5 stars
02/26/2004
A very fresh tasting dish (if you like Cilantro!) I added a splash of lime juice and I served it over pasta instead of rice. I had a sprig of fresh cilantro and a thin wedge of lime as a garnish. I will definitely make this recipe again. Read More
(10)
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Rating: 4 stars
11/28/2007
I used corn instead of hominy (cannot stand hominy) and I cooked the rice separately (way more convenient). It was good but it was even better with the juice of one large lime. Nice recipe. Thanks! Read More
(8)
Rating: 5 stars
07/08/2005
LOVED this recipe! LOVED! So tasty. Very easy. Tried to stretch it once and added extra rice made it like a casserole. Once added some whole cooked pinto beans because I love them and loved that variation too! Big hit with all of the family from kids to grandpa. Read More
(5)
Rating: 5 stars
12/07/2004
I love the flavor of cilantro so this dish was perfect. In fact I have been searching for a version of Peruvian "arroz con pollo" and I'd say this would be it. The hominy adds a nice textural element. Next time I'd like to try browning my chicken separately from the onions and trying thigh pieces instead. Otherwise I wouldn't change much. Thank you! Read More
(4)
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Rating: 4 stars
04/07/2005
I thought this was really yummy. It would be a great St. Patrick's Day tradition since it is so very green! The only thing I added was a tsp. of ground cumin- gave it a little more flavor. Read More
(4)
Rating: 4 stars
04/04/2007
I made exactly as per the recipe only I added a carrot into the puree mix. It was really easy and good. It wasn't mushy at all - be sure not to stir too much once the rice is in. I also garnished with more cilantro and a few squeezes of lime juice. Will make again. Read More
(4)
Rating: 5 stars
02/27/2004
this is a Great recipe! of course everybody likes their guac a little different so i would say to have another lime handy & extra salt & cayenne etc... to season to taste. super! Read More
(3)