Main Dish

Pulled Chicken and Hominy Stew

1 tablespoon olive oil

1 large yellow onion, diced

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon cinnamon

1 teaspoon cayenne

1 teaspoon smoked paprika

1 teaspoon mustard powder

1 pound steak tips, cut into 1-inch chunks

1 quart beef broth

2 cups red wine

6-ounce can tomato paste

Juice of 2 limes, divided

1 tablespoon Worcestershire sauce

2 pounds boneless, skinless chicken breasts, cut into large chunks

2 red bell peppers, cored and chopped

29-ounce can hominy, drained

1/4 cup packed brown sugar

Salt and pepper

1/4 cup chopped fresh cilantro

In a large saucepan over medium-high, heat the oil. Add the onion, garlic, cumin, cinnamon, cayenne, paprika and mustard powder. Sauté until the onions are tender, about 4 minutes. Add the steak tips and sear, turning to brown, about 3 minutes.

Add the broth, wine, tomato paste, juice of 1 lime, and Worcestershire sauce. Bring to a simmer. Add the chicken, then cook for 15 to 20 minutes.

Use a slotted spoon to transfer the chicken to a cutting board. Use 2 forks to shred the chicken, then return it to the pot.

Add the bell peppers, hominy and brown sugar. Simmer, uncovered, for 5 to 6 minutes. Season with salt and pepper, then stir in the juice of the remaining lime and the cilantro. Makes 8 servings.

Per serving: 430 calories, 90 calories from fat (21 percent of total calories), 10 g fat (2.5 g saturated, 0 trans fats), 110 mg cholesterol, 35 g carbohydrate, 43 g protein, 5 g fiber, 1,270 mg sodium.