Red chile stew with chicken and hominy
Sun-dried hot chile pepper(s)
2 cup(s), boiling
Uncooked boneless skinless chicken breast(s)
1¼ pound(s), cut into 3/4-inch pieces
1 medium, finely chopped
2 stalk(s), medium, finely chopped
1 clove(s), medium, minced
Canned diced tomatoes
28 oz, (1 can), fire-roasted variety, drained
Canned chipotle peppers in adobo sauce
1 item(s), chopped
Canned chicken broth
15 oz, (1 can), drained
Packed brown sugar
Fresh lime juice
½ cup(s), sliced, thinly sliced
Uncooked red onion(s)
½ cup(s), chopped, thinly sliced
½ cup(s), chopped fresh (optional)
- Place chili peppers in heatproof bowl. Add boiling water to cover. Let stand until softened, about 30 minutes.
- Meanwhile, sprinkle chicken with salt, cumin, oregano, and allspice. Spray Dutch oven with nonstick spray and set over medium-high heat. Add half of chicken and cook, stirring occasionally, just until browned, about 3 minutes. Transfer to bowl. Repeat with remaining chicken.
- Spray same Dutch oven with nonstick spray and set over medium heat. Add onion and celery; cover and cook, stirring occasionally, until golden, about 5 minutes. Add garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Add tomatoes, stirring to scrape browned bits from bottom of pan. Remove from heat.
- Drain chili peppers and discard water; remove stems and seeds and coarsely chop. In blender or food processor, pulse chili peppers, onion mixture, and chipotle en adobo just until blended.
- Return chile-onion mixture to pot. Stir in broth, chicken and any accumulated juices, hominy, and brown sugar; bring to boil. Reduce heat; cover and simmer until flavors are blended, about 15 minutes. Remove from heat and stir in lime juice. Season to taste with additional salt, if desired. Serve sprinkled with radishes, red onion, and cilantro (if using).
- Serving size: (about 1 1/2 cups)