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In a Dutch oven, heat oil over medium-high heat. Add chicken and cook until browned, 4 to 5 minutes per side. Transfer to a plate. Drain all but 1 tablespoon drippings from the Dutch oven.
Add the celery, onion, and garlic to the Dutch oven; cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the oregano, chili powder, and cumin; cook and stir for 30 seconds.
Add the broth, chicken, squash, kale and hominy to the Dutch oven. Bring to boiling, reduce heat to medium and simmer until chicken is cooked through and squash is tender, 18 to 20 minutes.
Remove chicken; cut into cubes. Return chicken to pot. Stir in the cilantro, salt, and pepper. Divide among bowls and top with sliced radishes and lime wedges, if desired. Makes 8 to 10 servings.