Recipe Courtesy of Cooking.com.
This hearty-flavored stew, reminiscent of a traditional Mexican posole, is flecked with onions, peppers and corn; the paste is thickened with hominy and corn meal.
Nutrition Facts per Serving
Calories: 525 Fat, Total: 25g Carbohydrates, Total: 34g
Cholesterol: 137mg Sodium: 804mg Protein: 40g
Fiber: 6g % Cal. from Fat: 43% % Cal. from Carbs: 26%
- 2 cups (packed) coarsely chopped fresh cilantro (about 2 bunches)
- One 15-ounce can golden hominy (do not drain)
- 1/4 cup yellow cornmeal
- 6 large garlic cloves
- 1 tablespoon chopped canned chipotle chilies in adobo sauce
- 2 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 tablespoon vegetable oil
- One 16-ounce package smoked linguica or andouille sausage, cut into 1/4-inch-thick slices
- 3 cups chopped onions
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 7 cups canned low-salt chicken broth
- 2 large red bell peppers, cut into 1-inch pieces
- One 16-ounce package frozen petite white corn, thawed
- 2 tablespoons fresh lime juice
- 1/3 cup chopped fresh cilantro
- Sour cream (optional)
- 1 Blend first 7 ingredients (including liquid from hominy) to paste in food processor. Set cilantro paste aside.
- 2 Heat oil in heavy large wide casserole pot over medium-high heat. Add sausage and saute until golden, about 5 minutes. Add onions and saute 5 minutes. Add chicken and saute until beginning to brown, about 5 minutes.
- 3 Add broth, cilantro paste, bell peppers and corn; bring to boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes.
- 4 DO-AHEAD TIP: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing.
- 5 TO SERVE: Mix lime juice into stew. Ladle stew into 8 shallow soup bowls. Sprinkle with additional cilantro. Top with dollop of sour cream, if desired.