Hominy Stew With Chicken and Chiles
Prep: 5 minutes; Cook: 33 minutes.
Yield: Makes 6 servings
- 1 tablespoon olive oil
- 1 ounce dried pasilla chiles (about 3), stemmed and seeded
- 1 large red onion, halved and sliced
- 1 tomato, seeded and coarsely chopped
- 1 (29-ounce) can white hominy, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon kosher salt
- 1 cup dry white wine
- 2 cups shredded cooked or smoked chicken or turkey
- 1/2 cup chopped fresh cilantro
- 3 green onions, sliced
- 2 limes, quartered
- 1. Heat oil in a 4-quart pot over medium-high heat. Add chiles, and cook 30 seconds per side, flattening with a spatula. Remove from pot.
- 2. Add onion and tomato to pot, and cook 10 minutes or until softened. Stir in hominy, chicken broth, kosher salt, and chiles. Bring mixture to a boil; reduce heat, cover, and simmer 10 minutes. Remove from heat.
- 3. Puree mixture, in batches, in a blender or food processor; transfer to a mixing bowl.
- 4. Bring wine to a boil in cooking pot over medium-high heat. Stir in chicken; cook 5 minutes. Stir in pureed chile mixture. Reheat, if necessary. Serve with chopped fresh cilantro, sliced green onions, and lime wedges.
- Reprinted from The Lee Bros. Simple Fresh Southern by Matt Lee and Ted Lee. Copyright 2009 by Matt Lee and Ted Lee. Published by Clarkson Potter, a division of Random House, Inc.
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