Chicken-chile Stew With Beans

Ingredients

  • 1 pound dry tepary or navy beans
  • 6 chicken thighs (2-1/4 lbs.)
  • Kosher salt and freshly ground pepper
  • 2 thick slices salt pork (about 4 oz.)
  • 2 dried whole pasilla peppers (optional)
  • 8 cups chicken stock or water
  • 2 large yellow onions, finely chopped
  • 2 large Anaheim or poblano peppers, seeded, ribs removed, and cut into 1/3-inch dice*
  • 1 small serrano or jalapeno peppers, seeded and minced* (optional)
  • 1 tablespoon chopped garlic
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon tomato paste
  • 1 tablespoon honey
  • 2 cups peeled, cubed pumpkin or winter squash (1-inch cubes)
  • Hot cooked rice
  • Cilantro, slivered red onion, thin slices jalapeno or serrano peppers and sour cream

Description

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