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.