Chicken, Bean, And Hominy Stew

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 poblanos, stemmed and chopped
• 3 jalapenos, stemmed and chopped
• 2 ounces pickled serranos, stemmed and choppped
• 2 cloves garlic
• 2 cups chicken stock
• 1 can (16 ounces) Great Northern beans, drained
• 1 can (16 ounces) Hominy, drained
• Pinch of oregano
• 2 cups cooked shredded chicken
• Handful cilantro, chopped
• 2 scallions, chopped
• Crumbled queso fresco
• 2 limes, juiced
• Salt

1. 1. Pour the oil into a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the poblanos, pickled serranos, and 2 of the jalapenos. Cook until the chilies are soft, about another 3 minutes. Add the garlic and cook until fragrant, about another minute. Season the vegetables with a pinch of salt.
2. 2. Pour in the chicken stock. Add the beans and hominy. Bring to a boil, and then reduce heat to a simmer. Add the oregano and cook for about 20 minutes. During the last five minutes add the shredded chicken.
3. 3. Scoop the stew into a bowl. Garnish with cilantro, scallions, queso fresco, lime, and the remaining jalapeno. Season with salt to taste.

olive oil, onion, poblanos, jalapeufos, serranos, garlic, chicken stock, beans, hominy, oregano, chicken, handful cilantro, scallions, queso fresco, salt

Taken from www.epicurious.com/recipes/member/views/chicken-bean-and-hominy-stew-50030689 (may not work)