
Red chile stew with chicken and hominy
Ingredients
Sun-dried hot chile pepper(s)
½ oz
Water
2 cup(s), boiling
Uncooked boneless skinless chicken breast(s)
1¼ pound(s), cut into 3/4-inch pieces
Table salt
¼ tsp(s)
Ground cumin
1 tbsp(s)
Dried oregano
1 tsp(s)
Ground allspice
¼ tsp(s)
Cooking spray
2 spray(s)
Uncooked onion(s)
1 medium, finely chopped
Uncooked celery
2 rib(s), medium, finely chopped
Garlic clove(s)
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
4 cup(s)
Canned hominy
15 oz, (1 can), drained
Packed brown sugar
1 tsp(s)
Fresh lime juice
2 tbsp(s)
Fresh radish(es)
½ cup(s), sliced, thinly sliced
Uncooked red onion(s)
½ cup(s), chopped, thinly sliced
Cilantro
½ cup(s), chopped fresh (optional)