Chicken Chile Stew with Pozole

Ingredients:

Seasoning for the chicken:

2 garlic cloves, pressed
1/2 tsp. of each of the following: cumin, Mexican oregano, New Mexico chile powder, white pepper and salt
2 Tbsp. olive oil

Stew ingredients:

1 large red bell pepper
1 large poblano chile
4 celery stalks, halved lengthwise, chopped
1 medium white onion, chopped
3 large shallots, minced
2 medium russet potatoes, unpeeled and cubed into 1/2
1 large carrot, peeled, halved lengthwise and chopped
1 (24 oz.) can of hominy, drained
1 quart chicken stock, low sodium
1 cup milk or half and half
3 jalapeno chiles, stemmed, seeded and chopped
2 bay leaves
1 tsp. of each: cumin, Mexican oregano, New Mexico chile powder, fresh ground white pepper and 1/2 cup cilantro, chopped for garnish

Instructions:

1. Hold the bell pepper over the stove top burner with a pair of tongs and rotate until all the surface is darkened and blistered. Place into a covered container and repeat the procedure with the poblano chile. Set them aside to sweat in the covered bowl.

2. Cut the chicken into about 1″ pieces and mix well with its seasonings. Preheat the oil on high heat in a large heavy pot and brown the chicken pieces on all sides. Do not dry out the meat. Remove the chicken from the heat and place in a covered bowl. Set aside.

3. Remove the bell pepper and poblano from the container and peel the skin off the peppers. Halve the peppers and remove the stems and seeds. Coarsely chop the peppers and return to the container, until needed.

4. Change the heat level to medium-high, and if needed add a little more oil. Add the onion, shallots and celery, and saute for about 5 minutes. Then add the carrots, hominy, potato and chicken stock and bring to a boil. Reduce the heat to low, add the roasted peppers, chicken with juices and all the remaining stew seasonings (except cilantro). Stir well, cover, and simmer for 30 minutes (be careful not to boil). Stir occasionally and check to see if you need to adjust the seasoning.

5. Remove from the heat and stir in the milk product. Remove the bay leaves before serving.

Serve each bowl with a pinch of cilantro and a slice of warm French bread.

Serves 6.

Recipe by Larry Noggle.