Southwestern Chicken and Sausage Stew with Chile-Cilantro Paste

  • Active Time 20m
  • Total Time 30m

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.

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)

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 reprinted by permission of Publisher. All rights reserved.

RecID 6305

nutrition information per serving

525 calories; 25g total fat; 137mg cholesterol; 804mg sodium; 34g carbohydrates; 6g fiber; 40g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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