Chicken Hominy Stew

Directions

1. Now that you've read the ingredient list you are probably thinking, "Wow. This is going to burn my face off." It's not that spicy. Just a very mild heat, I promise. Leave out the crushed red pepper and extra cayenne if you are worried.
2. Pre-heat oven to 375 degrees. Coat chicken breasts is olive oil, salt, pepper and green chili powder or cayenne pepper. Pop the chicken on a foil lined baking sheet and into the oven for 40 minutes. The green chili powder really has an amazing Southwest flavor, so if you come across it anywhere, make sure you buy it! As the chicken bakes, start the rest of the soup about 20 minutes before the chicken comes out.
3. Heat a soup pan over medium heat and add about 2 tbsp olive oil. Add onion and let cook for 5 minutes until soft. Add the garlic and let cook for another 2 minutes. Add cumin, oregano, 1 tsp green chili powder, coriander, crushed pepper flakes, fire roasted tomatoes seeds (optional), salt and pepper. Add the diced green chilies and let everything simmer for 5 more minutes.
4. As the onions start, char the poblano chili. When charred, cut off the stem and most of the seeds, and dice up. Don't remove the charred skin. Add to the soup pot.
5. Add the drained kidney beans and hominy and give it a good stir to combine. Let it all cook for 5 minutes.
6. The chicken should be ready now. Remove from oven, let sit for 5 minutes, and carefully cut into bite-sized cubes. Use a fork and a knife because it will be hot.
7. Add chicken to the pot with everything else. Now add all the chicken stock, a good dash of salt and pepper and bring to a simmer. Let simmer for 15-20 minutes and serve!