January 20, 2011 by Dana
You know those compatibility quizzes in Cosmo? The ones that rate if you and your partner have the same preferences? If you like the same things? If you have the same tastes?
Sadly, I know that if I took one, Jake and I would get a big fat F.
Because I like it hot. Like super hot. Make you sweat hot. Make you gasp hot. I really like to spice things up.
And Jake? Well, not so much. He likes it more on the mild side. He’s more of a traditionalist, if you will. Content with the same bland things.
Um, excuse me. Why are you snickering? I’m talking about FOOD here. Such dirty minds…
Anyway. As I was saying… I really like spicy foods. If it was up to me, I would put all types of peppers, pepper flakes, ground pepper, and hot sauce in my food. But then Jake would probably break up with me. Or be dead. Either one.
So I try to compromise. I make recipes that have just a little bit of kick to them. Ones that he can handle without having his eyes tear, but still have enough spice for me.
Which is what I thought I was doing when I made this Ancho Chile Chicken and Hominy Stew adapted from My Bizzy Kitchen. Granted there are four kinds of peppers in here… plus chili powder… paprika… cumin…
Ok, ok, so maybe I didn’t think it would be quite mild… but I didn’t think it would make my nose run! Man, was this HOT! I actually really liked the dish. I might remove some of the seeds from the dried chilies next time, but for the most part, I could handle the heat.
Jake, on the other hand, came home with the ingredients for chicken parm the next night because he most definitely could not handle eating the leftovers. I will give him credit, though; he did manage to eat the ¾ of the bowl on the first night as to not insult me :)
2 dried ancho chilie peppers
2 dried guajillo chilie peppers
1 tablespoon chili powder
2 teaspoons oregano
1 ½ teaspoons paprika
1 teaspoon ground cumin
½ teaspoon salt
1 tablespoon olive oil
1 green pepper
1 red pepper
4 ounce can of green chilies
1 tablespoon minced garlic
4 cups chicken broth
2 cups diced tomatoes
1 lb chicken breast, cooked and shredded
2 cups hominy
Like I mentioned before, I would highly suggest that you remove some or all of the seeds from the dried peppers. It’s your choice, but don’t say I didn’t warn you!
1. Put the dried chilies in 1 cup of hot water and let sit for 15 minutes.
2. Pour chilies and the hot water into a stock pot. Add chili powder, oregano, paprika, cumin, salt, olive oil, green pepper, red pepper, green chilies, garlic, chicken broth and diced tomatoes.
3. Simmer for 30 minutes, or until peppers are soft. Puree with immersion blender or by very carefully transferring to a blender and returning the puree to the pot.
4. Add chicken and hominy and simmer for 10 more minutes.
5. Garnish with radish, cilantro, Mexican cheese, sour cream, or other toppings of your choice.
Like I said, I liked this stew. I would definitely recommend this recipe to anyone that likes strong spice in their food. Jake would not recommended it to anyone. You know your palate… It’s up to you!