Mexicali Chicken Stew with Chilies and Hominy Recipe
Active time: 25 minutes
Total time: 40 minutes
In a large saucepan, heat 1 Tbsp. olive oil. Add chicken, season with 1/2 tsp. salt and pepper and cook over high heat until golden brown, about 1 minute per side. Transfer chicken to a medium bowl and return pan to stove. Add remaining 2 Tbsp. olive oil. Add poblano and Anaheim peppers, onion and garlic and cook over medium-low heat, stirring a few times, until softened, about 8 minutes. Add chipotle chili and adobo sauce and stir well. Add chicken broth and hominy and simmer over medium heat for 10 minutes. Return chicken and any accumulated juices to pan, add jalapeño and season with remaining 1/4 tsp. salt.
Ladle soup into bowls. Serve with avocado, cilantro, tortilla chips and lime wedges.