Spanish Fork Chicken Stew

• 1 dried ancho chile (about 1/2 ounce)
• 1/4 cup boiling water
• 3 cups cubed peeled butternut squash (about 1 pound)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• Vegetable cooking spray
• 1 pound skinned boned chicken breasts, diced
• 3 cups quartered mushrooms (about 8 ounces)
• 1 cup chopped onion
• 1/2 cup chopped yellow bell pepper
• 1/2 cup chopped red bell pepper
• 5 garlic cloves, minced
• 6 cups chopped tomato
• 2 cups sliced zucchini
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 (15 1/2-ounce) can white hominy (pozole blanco), drained
• 1 tablespoon plain nonfat yogurt
• 5 teaspoons chopped fresh cilantro

1. Preheat oven to 400u0b0. Remove stem and seeds from chile. Combine chile and boiling water in a small bowl; cover and let stand 1 hour. Place chile and water in a food processor, and process until smooth. Spoon chile puree into a small bowl; set aside.
2. 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 400u0b0 for 5 minutes.
3. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken. Heat 2 teaspoons oil in a large Dutch oven over medium heat. Add chicken and mushrooms, and saute 5 minutes. Remove chicken mixture from pan; set aside. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add onion, bell peppers, and garlic; saute 3 minutes. Add 1 tablespoon chile puree, 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. Remove from heat; stir in yogurt. Ladle stew into individual bowls; sprinkle with cilantro. Serve with additional chile puree, if desired.
4. Note: Chef Heidel prefers to serve this stew in a small, hollowed-out sourdough round.

ancho chile, boiling water, butternut squash, olive oil, salt, pepper, vegetable cooking spray, chicken breasts, mushrooms, onion, yellow bell pepper, red bell pepper, garlic, tomato, zucchini, ground cinnamon, ground cumin, white hominy, nonfat yogurt, fresh cilantro

Taken from www.myrecipes.com/recipe/spanish-fork-chicken-stew (may not work)