Ancho-Poblano Chili Chicken Stew
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INGREDIENTS 2 ancho chiles
2 poblano chiles, roasted, seeded and chopped
2 tablespoons canola oil
1 onion, peeled and diced
3 chicken breast halves, cut into 1-inch dice
4 cloves garlic
1 (16-ounce) can black beans, drained
2/3 cup fresh lime juice
2 teaspoons salt
2 tablespoons sugar
1 (28-ounce) can tomatoes or about 4 cups seeded and diced fresh tomatoes
3 cups chicken stock
4 cups fresh spinach or 10-ounces frozen, thawed
Tamales or Hot Cooked RiceSoak ancho chiles in medium-hot water for 1 hour. Remove seeds and stalks, then liquefy in blender or mini-processor with about 1/4 cup of the soaking water.
Roast poblano chiles whole on grill or over gas flame until charred on all sides. Place in paper bag and let steam for 15 minutes. Stem and seed peppers, and chop into 1-inch pieces.
In canola oil in pot over medium-high heat, sauté onion and chicken. Add chiles, garlic, black beans, lime juice, salt, sugar, tomatoes and stock and cook 20 minutes over low heat until chicken is tender. Add spinach and cook down, another 5 minutes. Serve with Tamales or Rice.
Makes 6 to 8 servings