Chicken-Chile Stew with Beans

Chicken-Chile Stew with Beans
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Category: Soups & Stews


Yield: 6 servings

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


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Added 4 years ago by:
April April
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12 people cheffed this recipe
Dee HopeCharlitte YocumLenora LundyLaurie HardinShavanah SmithLorrie SepulvedaRacheal McAvoy MastersLoyda Rodriguez JustinianoKristin Smith Keck TaylorStephanie Brooks HawkinsDaNette FranklinApril
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