1 1/2quartschicken brothor more, if more liquid needed
214 1/2 ouncecanned tomatoes
2teaspoonsNew Mexico Red Chile Powderor Ancho Chile Powder
1poundboneless, skinless chicken breastscut into bite sized chunks
2poundspotatoespeeled and cut into bite sized pieces
10.5 ouncecanned cream of chicken soup
24 ouncecanned hominy
1/2cuphomemade roasted tomatillo salsaor your favorite jarred salsa verde
Cut pork roast into large bite-sized chunks. Salt and pepper and set aside.
Dice the onion. In a large Dutch oven, heat 2 tablespoons of olive oil. When oil is hot, add pieces of pork. Cook in two batches searing until just browned.
Remove pork to a plate. Set aside. Add diced onion to the Dutch oven and cook until soft, about 5 minutes.
Add pork back into the Dutch oven along with chicken broth, canned tomatoes, chopped chile peppers, cumin, oregano, and chile powder.
Cover and let simmer on low for two hours.
In the meantime, and about 30 - 40 minutes before the pork is done cooking, cut the chicken breasts into bite sized pieces. In a fry pan, heat two tablespoons olive oil. Sear chicken breasts until just browned. Set aside.
Cut the peel and cut potatoes in bite sized chunks.
Add chicken, potatoes and all remaining ingredients to pork mixture. Cook for 30 minutes to allow the potatoes to become tender and flavors to blend.
Serve with corn chips, or flour tortillas.
This makes a very large batch of stew. Perfect for feeding a crowd or for a Sunday Afternoon Football party. This recipe freezes well.