I usually make this hearty Mexican stew after Thanksgiving when I can use the turkey carcass for meat and stock. But since the nice folks at Cholula sent me some of their new Chili Garlic Hot Sauce to try out, I couldn’t think of a dish I’d rather put it in.
Since this recipe takes a little while to make, I doubled it up to make a great Sunday dinner plus leftovers for my lunches the rest of the week. It also freezes up really well.
2 pounds boneless/skinless chicken thighs
8 ounces Mexican chorizo
4 cups chicken stock
2 (20-ounce) cans hominy (Juanita’s if you can get it), drained
2 (4-ounce) cans green chilies
1-2 jalapeños, chopped
2 medium onions, chopped
2 red or green bell peppers, chopped
4 cloves garlic, crushed and chopped
1 tablespoon medium chili powder
1 tablespoon Ancho chili powder
1 tablespoon ground cumin
1 tablespoon dried cilantro
1 -2 tablespoons Cholula Chili Garlic Hot Sauce
Salt and pepper to taste
In a large Dutch oven, crumble the chorizo and brown it over medium-high heat. Drain off as much of the fat as your conscience tells you to. Add the bell peppers, chilies, jalapeños, garlic, and onions and cook until the onions are soft, about five minutes.
Preheat your oven to 350°F.
Add the chicken stock, chili powder, cumin, and cilantro and bring to a simmer on the stove top for 5 minutes. Turn off the heat and add the chicken thighs, nestling them into the sauce so they are mostly covered.
Put the lid on the Dutch oven and move it to the middle rack in the oven. Let cook for 2 hours, checking at the 1 hour make to make sure the stew isn’t drying out. Add more stock or water if needed.
Remove the Dutch oven to the stove top. Give the dish a stir – the thighs should just fall apart. Turn the stove burner up to medium-high and add the hominy. Let it come to a simmer and adjust the seasoning with salt, pepper, and hot sauce.
Serve with corn chips, a squeeze of lime, and a sprinkling of cojita cheese
Makes 6 (1 1/2 cup) servings. 446 calories. 11 Weight Watcher points, so not exactly a low-calorie dish, but you could easily bump up the veggies and the amount of broth.
The title says it all – the chorizo, the fall-apart thighs, and the heat and complexity of the sauce made this a delicious stew. I may very well make this with turkey again, but I’ll never make it again without chorizo.
The Cholula Chili Garlic Hot Sauce was made for recipes like this. It added a lot of clean, rich garlic taste with some nice warmth. I don’t think it’s quite as hot as their original sauce, but I liked the combination of peppers and garlic.