Ingredients
2 pounds boneless skinless chicken thighs
2 jars (14 1/2 ounces each) diced tomatoes with green chilies, undrained
1 can (15 ounces) tomato sauce
1 bundle (1 ounce) Old El Paso™ bean stew flavoring blend
2 jars (15 1/2 ounces every) hominy or Posole, depleted
Harsh cream, if wanted
Cilantro, if wanted
Method
Stage 1
In an extensive pan, warm the oil over respectably low warmth. Include the onion and garlic; cook until the point that they begin to mellow, around 3 minutes.
Stage 2
Increment the warmth to direct and mix in the chicken fingers. Cook until the point that they are never again pink, around 2 minutes. Mix in the bean stew powder, cumin, oregano, and salt. Include the jalapeños, the tomatoes with their juice, and the stock. Heat to the point of boiling, decrease the warmth, cover, and stew for 15 minutes.
Stage 3
Reveal the pan and blend in the beans and dark pepper. Stew until the point when the bean stew is thickened, around 15 minutes longer. Serve finished with the cilantro.
Present With
Wedges of hoe cake are dependably a decent supplement to bean stew. Or, on the other hand serve the bean stew over macaroni or rice.