
Red chile stew with chicken and hominy
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
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)