Red chile stew with chicken and hominy
- Total Time
- 1:20
- Prep
- 0:20
- Cook
- 0:30
- Serves
- 6
- Difficulty
- Easy
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Ole Guajillo Chile Pods3 peppers, large size, dried
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water2 cup(s), boiling
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uncooked boneless skinless chicken thigh(s)1 ¼ pound(s), cut into 3/4-inch pieces
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table salt¼ tsp
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ground cumin1 Tbsp
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dried oregano1 tsp
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ground allspice¼ tsp
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cooking spray2 spray(s)
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uncooked onion(s)1 medium, finely chopped
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uncooked celery2 rib(s), medium, finely chopped
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garlic clove(s)2 large clove(s), minced
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canned diced tomatoes28 oz, (1 can), fire-roasted variety, drained
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canned chipotle peppers in adobo sauce1 item(s), chopped
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canned chicken broth4 cup(s)
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canned hominy15 oz, (1 can), drained
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packed brown sugar1 tsp
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fresh lime juice2 Tbsp
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fresh radish(es)½ cup(s), sliced, thinly sliced
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uncooked red onion(s)½ cup(s), sliced, thinly sliced
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cilantro½ cup(s), chopped fresh (optional)
- 1 Place guajillos in heatproof bowl. Add boiling water to cover. Let stand until softened, about 30 minutes.
- 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 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 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 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)