Rotisserie Chicken Stew


40 mins

Total Time


Serving Size

Take a traditional Mexican recipe and give it a Williams twist by enliving with any of our many Taco Seasonings. Zest it up by adding any fresh garnish such as cilantro, jalapeno, or even queso.


1 1/2 tsp dried rosemary leaves, crushed, divided
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 1/2 to 2 lbs pork tenderloin
2 tbsp butter or margarine
1/2 cup chopped onion
1 cup sliced fresh mushrooms
1 pkg Williams Country Gravy Mix
1 can chicken broth (14.5 oz)
3/4 cup milk


Heat oil in Dutch oven over medium-high heat. Add onion, carrot and red pepper and cook, stirring frequently, until vegetables are tender, about 10 minutes. Add garlic and Williams Taco Seasoning and cook 1 minute. Stir in tomatoes, chili beans, hominy, broth and lime juice.

Remove from heat and allow to cool slightly. Place 2 cups soup into work bowl of food processor or blender; process until smooth. Pour puree back into soup. Stir in chicken. Return to heat and cook over medium heat, stirring occasionally, about 15 minutes or until hot.

Ladle into soup bowls and top each with diced avocado, if desired.

Makes 6 servings.

Note: Blending some of the stew into a puree makes a slightly thicker stew. If you prefer a thinner stew, omit that step.

Good Idea: If desired, substitute leftover cooked chicken or turkey for rotisserie chicken.