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3 large dried guajillo chiles 1 tsp salt 2 1/2 tsp cumin 1 tsp chili powder 2 tsp oregano 1/4 tsp allspice 12-14 oz boneless skinless chicken thighs, cut into 3/4" pieces olive oil 1/2 onion, finely chopped 1 large clove garlic, minced 2 celery ribs, finely chopped 14 oz can fire-roasted diced tomatoes 1/4 chipotle pepper in adobo, chopped, or to taste 2 c chicken broth 15 oz can of hominy, drained and rinsed 3/4 tsp brown sugar Place guajillos in a small casserole dish. Add boiling water to cover; place saucer on peppers to keep them submerged. Let stand until softened, about 30 minutes. Combine salt, cumin, chili powder, oregano and allspice and sprinkle over chicken pieces, tossing to coat. Wet bottom of a 6-quart stockpot with olive oil; cook chicken pieces over medium-high heat with occasional stirring until just browned, about 3 minutes. Remove from stockpot. Add a bit more olive oil to the stockpot and put over medium heat. Add onion, garlic and celery; cover and cook for 5 minutes with occasional stirring. Remove from heat. Drain guajillos and discard water. Remove stems and seeds and coarsely chop. Put about 1/3 of the can of tomatoes, the chipotle and the guajillos into a blender and puree until completely smooth. Add the remainder of the tomatoes and the cooked onions, garlic and celery and pulse until just blended. Put mixture in stockpot. Stir in broth, chicken and juices, hominy and brown sugar. Bring to a boil, reduce heat and simmer, covered, for 15 minutes. If desired, serve with fresh lime wedge. This recipe was added: 7 January 2021 |