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Photo of Red chile stew with chicken and hominy by WW

Red chile stew with chicken and hominy

4
4
2
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
20 min
Cook
30 min
Serves
6
Difficulty
Easy

Ingredients

Sun-dried hot chile pepper(s)

½ oz, (3 large Guajillo peppers)

Water

2 cup(s), boiling

Uncooked boneless skinless chicken thigh(s)

1¼ pound(s), cut into 3/4-inch pieces

Table salt

¼ tsp

Ground cumin

1 Tbsp

Dried oregano

1 tsp

Ground allspice

¼ tsp

Cooking spray

2 spray(s)

Uncooked onion(s)

1 medium, finely chopped

Uncooked celery

2 rib(s), medium, finely chopped

Garlic clove(s)

2 large clove(s), 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

Fresh lime juice

2 Tbsp

Fresh radish(es)

½ cup(s), sliced, thinly sliced

Uncooked red onion(s)

½ cup(s), sliced, thinly sliced

Cilantro

½ cup(s), chopped fresh (optional)

Instructions

  1. 1 Place guajillos in heatproof bowl. Add boiling water to cover. Let stand until softened, about 30 minutes.
  2. 2 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.
  3. 3 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.
  4. 4 Drain guajillos and discard water; remove stems and seeds and coarsely chop. In blender or food processor, pulse guajillos, onion mixture, and chipotle en adobo just until blended.
  5. 5 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).
  6. Serving size: (about 1 1/2 cups)

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