Spanish Fork Chicken Stew

Ingredients

• 0.5 ounce ancho chile dried
• 1 pound butternut squash cubed peeled
• 1 pound skinned boned chicken breasts diced
• 5 teaspoons cilantro leaves fresh chopped
• 5  garlic cloves minced
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 15.5 ounce hominy white drained canned (pozole blanco)
• 8 ounces mushrooms quartered
• 2 tablespoons olive oil divided
• 1 cup onion chopped
• 0.5 teaspoon pepper divided
• 1 tablespoon nonfat yogurt plain
• 0.5 cup bell pepper red chopped
• 0.5 teaspoon salt divided
• 6 cups tomatoes chopped
• 0.3 cup water boiling
• 0.5 cup bell pepper yellow chopped
• 2 cups zucchini sliced

Equipment

• food processor
• bowl
• frying pan
• ladle
• oven
• baking pan
• dutch oven

Directions

1. Preheat oven to 40
2. Remove stem and seeds from chile.
3. Combine chile and boiling water in a small bowl; cover and let stand 1 hour.
4. Place chile and water in a food processor, and process until smooth. Spoon chile pure into a small bowl; set aside.
5. Combine squash, 2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a 13 x 9-inch baking dish coated with cooking spray; toss well. Cover and bake at 400 for 5 minutes.
6. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken.
7. Heat 2 teaspoons oil in a large Dutch oven over medium heat.
8. Add chicken and mushrooms, and saut 5 minutes.
9. Remove chicken mixture from pan; set aside.
10. Heat remaining 2 teaspoons oil in pan over medium-high heat.
11. Add onion, bell peppers, and garlic; saut 3 minutes.
12. Add 1 tablespoon chile pure, squash, chicken mixture, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, tomato, zucchini, cinnamon, cumin, and hominy; cover, reduce heat, and simmer 25 minutes, stirring occasionally.
13. Remove from heat; stir in yogurt. Ladle stew into individual bowls; sprinkle with cilantro.
14. Serve with additional chile pure, if desired.
15. Note: Chef Heidel prefers to serve this stew in a small, hollowed-out sourdough round.