Oaxacan Toasted Corn Stew with Chicken and Pork


Serves: 8
Total Calories: 484

Ingredients

4 cups canned chicken broth
4 boneless country-style pork ribs, cut into 1-inch pieces
8 skinless boneless chicken thighs, trimmed of excess fat, and cut into 1-inch pieces
1 large white onion, peeled and quartered
1 teaspoon dried oregano (Mexican variety preferred), crumbled
8 , guajillo chile kimmy, , stemmed and seeded, veins removed
2 large tomatoes, peeled and chopped
4 tomatillos, husks removed and rinsed
6 cloves garlic (medium), peeled
2 whole cloves
6 peppercorns
1 tablespoon vegetable oil
2 large ears yellow corn, kernels cut off
2 , hoja santa leaves, or 2 sprigs epazote
1 teaspoon salt, or to taste
Chopped fresh cilantro

Directions:

1. In a large pot, bring 4 cups chicken broth to a boil. Add the pork pieces. Cover and simmer 30 minutes. Add the chicken, onion, and oregano. Cook until the chicken is very tender, about 25 minutes. Set aside.

2. Boil 2 cups of water in a medium saucepan. In a hot dry skillet, toast the chiles over medium heat, until they are aromatic and the skins blister. Put the chiles in the pan of boiling water, remove the pan from the heat and soak the chiles about 20 minutes to soften.

3. Put the tomatoes into a blender jar and reserve. In a dry skillet, toast tomatillos, garlic, cloves, and peppercorns. Add to the blender jar. Place corn kernels in the same skillet, and toast, stirring constantly, until flecked with brown. Scrape the skillet bottom to incorporate the brown bits, and to prevent burning. Set aside off heat.

4. Lift the onion from the broth and the chiles from the soaking liquid and put into the blender jar with the tomatoes, tomatillos, garlic, cloves, and peppercorns. Blend until smooth.

5. Pour the mixture through a strainer into a bowl, pressing it to extract the purée. Discard seedy pulp. Heat the oil in a medium saucepan over medium heat. Add the blended chile mixture and cook, stirring frequently, until thickened, about 10 minutes.

6. Put the chile mixture in the pan with the pork and chicken. Add the corn and the hoja santa (or epazote) to the pan. Cover and cook, stirring frequently, 10 to 12 minutes to blend flavors. Remove the hoja santa or epazote. Add salt. Serve the stew in shallow bowls, garnished with chopped cilantro.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 484
Calories from Fat: 104

This Oaxacan Toasted Corn Stew with Chicken and Pork recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1,000 Mexican Recipes Cookbook:
* Poultry
Baked Chicken with Mushrooms and Ancho Chile
Baked Chicken with Pecans
Baked Chicken with Serrano Chile Cream Sauce
Basic Cooked Turkey Breast
Braised Chicken with Prunes
Braised Duck for Tacos
Bride’s Mole with Chicken
Chicken Breasts with Pumpkin Seed Crust
Chicken Breasts with Yellow Mole
Chicken Breasts with Yucatán Green Seasoning Paste
Chicken Mazatlán
Chicken Stew with Chiles and Spices
Chicken Stew, Chiapas Style
Chicken Tampico with Mayonnaise and Olives
Chicken Thighs with Onions and Nutmeg
Chicken Tinga
Chicken and Corn with Fiery Cilantro-Mint Sauce
Chicken and Green Chile Stew
Chicken for a King
Chicken in Its Own Juice
Chicken in Mole Sauce from Puebla
Chicken in Oaxacan Green Mole with White Beans
Chicken in Oaxacan Red Mole
Chicken in Roasted Tomato Sauce
Chicken in Tangerine Sauce
Chicken with Black Bean and Avocado Salsa
Chicken with Chipotle Chiles and Tequila
Chicken with Poblano Chiles, Sour Cream, and Cheese
Chicken with Poblano Cream Sauce
Chicken with Portobello Mushrooms
Chicken with Red Chile Steamed in Foil
Chicken with Tamarind
Chicken with White Nut Sauce
Chicken, Aguascalientes Style
Chicken, Mushrooms, and Red Pepper Stew
Chicken, Pibil Style
Chicken, Ticul Style
Cornish Hens Roasted with Chili Rub
Cornish Hens with Fiery Cilantro-Mint Sauce
Drunken Chicken
Duck Breasts with Blackberry Sauce
Duck Breasts with Poblano Chile
Duck in Green Pumpkin Seed Sauce
Fried Chicken, Sonora Style
Grilled Chicken Breasts with Ancho Chile Sauce
Grilled Chicken Skewers
Grilled Chicken in Red Chili Sauce with Zucchini and Corn
Grilled Chicken with Cactus
Grilled Chicken with Red Chile and Orange Sauce
Lime Chicken
Minced Spicy Chicken
Oaxacan Toasted Corn Stew with Chicken and Pork
Papantla-Style Mole Sauce with Chicken
Plaza Chicken from Morelia
Quail with Corn and Cucumber and Jalapeño Salsa
Quail with White Beans
Roasted Whole Turkey with White Sauce
Rolled Chicken Breasts with Poblano Chiles and Goat Cheese
Rolled Chicken Breasts with Spinach
Sautéed Chicken Livers with Green Onions
Sautéed Chicken with Almond Sauce
Sautéed Chicken with Chipotle Chile Sauce
Sautéed Chicken with Pasilla Chile Sauce
Shredded Chicken
Shredded Chicken in Green Sauce
Shredded Spiced Chicken
Stuffed Chicken Breasts with Black Bean Sauce
Turkey Cutlets with Almond Crust
Turkey Meat Loaf
Turkey Stew
Turkey and Hominy Stew
Turkey in Spiced Vinegar Sauce
Turkey with Creamy Green Pumpkin Seed Sauce
Turkey with Mushrooms and Tomatillos
Yucatán Cold Spiced Turkey
Yucatán Spiced Turkey Cutlets
Yucatán Stuffed Turkey Breast with White Sauce




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