Mexican Chicken Stew Fresh from the Crock Pot

January 31, 2019

Mexican Chicken Stew

A simple and zesty stew that will bring a touch of Mexican flavor to your dinner table.

Prep Time 5 minutes
Total Time 30 minutes
Servings 8 servings
Author Ella Jewett


  • 3 lb chicken pieces skinned
  • 2 cups thinly sliced onion
  • 3/4 tsp salt
  • 1/2 tsp coarsely ground black pepper
  • 3 cans fat-free, lower-sodium chicken broth
  • 4 garlic cloves crushed
  • 3 bell peppers seeded and chopped
  • 1 bay leaf
  • 1 can golden or white hominy drained
  • 2 tbsp ground guajillo chile powder
  • 1 1/2 tsp dried oregano
  • 1/2 cup roasted unsalted pumpkin seed kernels
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sliced radishes
  • 1/4 cup sliced scallions
  • 1/2 cup crumbled queso fresco cheese


  1. Combine first 8 ingredients (through bay leaf) in a 6-quartInstant Pot. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure”, and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, open the cooker using Quick Pressure Release (page xxx). Remove chicken from broth mixture; cool slightly. Remove chicken from bones; cut the chicken into bite-sized pieces. Discard bones.

  2. Strain stock through a sieve over a bowl; discard solids. Return inner pot to cooker; return stock to the inner pot. Stir in chicken, hominy, chile powder, and oregano. Let stand 5 minutes. Skim fat from surface of broth; discard.

  3. Ladle stew into 8 bowls; top each serving evenly with pumpkinseed kernels, cilantro, radishes, scallions, and queso fresco cheese.


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