Name: Spicy Chicken and Hominy Ragout
Ingredients: 1 tb Vegetable oil; 2 lg Skinless boneless chicken breast halves; cut crosswise into 1/2 inch wide strips; 1 cn (14-1/2 oz) Mexican style stewed tomatoes; 1 c Drained canned golden hominy; (I used white); 1 1/4 ts Chili powder; 3 tb Chopped fresh cilantro

We go into the artist’s studio and find there unfinished pictures covering large canvas, and suggesting great designs, but which have been left, either because the genius was not competent to complete the work, or because paralysis laid the hand low in death; but as we go into God’s great workshop we find nothing that bears the mark of haste or insufficiency of power to finish, and we are sure that the work which His grace has begun, the arm of His strength will complete.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Mexican		1	Servings

INGREDIENTS

1	tb	Vegetable oil
2	lg	Skinless boneless chicken breast halves; cut crosswise into 1/2 inch wide strips
1	cn	(14-1/2 oz) Mexican style stewed tomatoes
1	c	Drained canned golden hominy; (I used white)
1 1/4	ts	Chili powder
3	tb	Chopped fresh cilantro

INSTRUCTIONS

from Bon Appetit
Heat oil in heavy large skillet over medium-low heat. Sprinkle chicken with
salt and pepper. Add to skillet and sautee until no longer pink, about 3
minutes. Add tomatoes, hominy and chili powder and bring to a boil. Reduce
heat and simmer until chicken is cooked through and sauce is slightly
thickened, breaking up tomatoes with back of spoon, about 8 minutes. Mix in
cilantro. Season to taste with salt and pepper and serve. Serves 2.
Suggested accompaniements include cornbread.
Posted to EAT-L Digest  by Cheryl Mainard <cmainard@ARTIC.EDU> on Mar 11,
1998

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“God specializes in surprise endings”