Heat dressing in large saucepan on medium-high heat. Add onion, bacon and peppers; cook 5 to 8 min. or until vegetables are softened and bacon is cooked.
Add chicken, broth, hominy and epazote. Bring to boil; cover. Reduce heat to simmer; cook 15 min. Add zucchini and cilantro; cook 5 min.
Place cheese cubes in bottom of bowls; top with stew. Garnish with lime wedges and additional cilantro, if desired.
Serve this main dish with a mixed green salad for a quick and tasty weekday meal.
To add more heat
For extra heat, do not seed the peppers.
Epazote is a strong flavored, wild herb popular in Mexican cooking, especially stews and bean dishes. No herb has a similar flavor, but complimentary substitutions include savory, cilantro or parsley.
Hominy is dried white or yellow corn kernels from which the hull and germ had been removed. It's sold canned, ready-to-eat or dried.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1-1/4 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.