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Southwestern Chicken and Sausage Stew with Chile-Cilantro Paste

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  30 Minutes
  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.
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
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 by Sarah Taverner.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   8 servings
Calories: 525
Fat. Total: 25g
Fiber: 6g
Carbohydrates, Total: 34g
Sodium: 804mg
% Cal. from Fat: 43%
Cholesterol: 137mg
Protein: 40g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
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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