2 lb boneless, skinless chicken thighs, cut into bite sized pieces
28 oz can whole tomatoes, roughly chopped*, liquid reserved
20 oz can hominy
15 oz kidney beans
10 oz Ro-tel (I used the Mexican Fiesta variety, but any will work)
4 oz can chopped green chile
1 large onion, chopped
4 cloves garlic, chopped
2 tablespoons ground chipotle pepper
2 tablespoons cayenne pepper
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon oil
Heat oil in a large, heavy, tall saucepan. Sprinkle 1 tablespoon each paprika and cayenne on the chicken thighs. Add the onion, garlic and chicken and saute until the chicken is almost completely cooked through, it should look white on each side. Add the rest of the spices, the canned tomatoes, chiles, kidney beans, tomato paste, hominy (you might need to break this up a little with the back of a spoon) and Ro-tel. Cover and cook 15-20 minutes, then remove the cover and cook an additional 10. Serve immediately. Leftovers refrigerate and freeze well.
Yield: roughly 6-8 servings
*I just open the can and run a knife through it to cut them up.
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