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Ingredients

• 2 Tbs. extra virgin olive oil
• 1 1/2 lbs. boneless, skinless chicken breasts and/or chicken thighs, cut into 1-inch pieces
• 1 lg. white onion, chopped
• 2 cloves garlic, minced
• 3 med. carrots, peeled and cut into 1/2-inch dice
• 1 red bell pepper, seeded and cut into 1/2-inch dice
• 2 C. 1/2-inch diced pumpkin, seeded and peeled (if pumpkin not in season, butternut or acorn squash may be substituted)
• 1 14.5-oz. can hominy (white or gold), drained and rinsed
• 1 14.5-oz. can diced tomatoes (do not drain)
• 1 15.5-oz. can kidney beans, (do not drain)
• 1/2 4-oz. can diced green chilies (or to taste)
• 2 Tbs. tomato paste
• 4 Tbs. smooth peanut butter
• 1/2 8.25-oz jarred prepared mole (this can be found in the Latin section of the grocery store)
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. chili powder
• 1/2 tsp. ground cinnamon
• 3 14.5-oz. cans chicken broth
• Optional:
• Sour cream, garnish
• Fresh chopped cilantro, garnish
• Warmed corn or flour tortillas, garnish

Description

As I Live In Texas, Mexican Recipes Are A Big Part Of Who I Am As A Cook. I Love The Festive Flavors. Combining Two Of My Favorite Mexican Dishes, Posole (hominy Stew) And Chicken Mole (chicken In Sauce), This Stew Will Bring A Warm Spirit Of Cinco De May

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