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Southwestern Chicken and Sausage Stew with Chile-Cilantro Paste

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Source: Cooking.com

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Active Time:  20 Minutes
Total Time:  30 Minutes
Yield:  8 servings

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. Serve the stew with warm corn tortillas and a refreshing butter lettuce, sliced orange and red onion salad with citrus vinaigrette. Offer chilled Mexican beer.

RECIPE INGREDIENTS

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)

Southwestern Chicken and Sausage Stew with Chile-Cilantro Paste Recipe at Cooking.com

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DIRECTIONS

Blend first 7 ingredients (including liquid from hominy) to paste in food processor. Set cilantro paste aside.

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. 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.

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.

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.

Recipe created exclusively for Cooking.com by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 8 servings

Calories:

525

Fat. Total:

25g

Fiber:

Carbohydrates, Total:

34g

Sodium:

804mg

% Cal. from Fat:

43%

Cholesterol:

137mg

Protein:

40g

Spotlight Recipe Review

See all 1 reviews »

Rating:

by: chris

Reviewed: 01/28/2012

Worth the effort

Very good stew ! Pretty simple to make . I added black beans to give color contrast . Looking foward to eating another bowl .

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Southwestern Chicken and Sausage Stew with Chile-Cilantro Paste

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