Yield: 6 Servings

Source lost

Circa 2002: I first made this for a church group event and doubled the recipe. Posole is usually made with pork, so this isn’t traditional, but it makes a great winter evening meal.

• 2lb boned, skinned chicken thighs
• 1onion, peeled and chopped
• 1red bell pepper, rinsed, stemmed, seeded, and chopped
• 2cloves garlic, peeled and minced
• 3cups chicken broth
• 2cans (14½ oz each) hominy, rinsed and drained
• 1can (10 oz) red enchilada sauce
• 1tsp dried oregano
• 4 to 6 oz bag spinach leaves, rinsed
• salt and pepper
• lime wedges

Rinse chicken and pat dry. Trim off and discard any fat. Cut chicken into 1-inch chunks.

In a nonstick 5- to 6-quart pan, com¬bine chicken and 2 tablespoons water. Cover and cook over medium-high heat, stirring occasionally, until very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until chicken is browned, about 8 minutes.

Add onion, bell pepper, and garlic; stir often until onion is lightly browned, 3 to 5 minutes.

Add broth, hominy, enchilada sauce, and oregano. Bring to a boil over high heat, then reduce heat, cover, and simmer to blend flavors, about 10 minutes.

Stir in spinach and cook just until wilted, 1 to 2 minutes. Add salt and pepper to taste.

Ladle into wide individual bowls or a large serving bowl. Garnish with lime to squeeze into stew.