Year of the Bean

From this past Sunday – a winner!

Ingredients

• 250g Yoder Farms Pinto Beans
• 250g Rancho Gordo White Hominy
• one quart chicken stock
• two skinless boneless chicken breast halves
• two New Mexico Hatch Chiles
• one Ancho chile
• one large onion
• 4 cloves garlic
• salt

Procedure

1. Soak pinto beans overnight; cook by covering with 2″ water (including soaking liquid), bringing to a boil for five minutes, then simmering until soft; add salt only at end
2. Soak hominy overnight; cook by covering with 2″ water (including soaking liquid), bringing to a boil for five minutes, then simmering until soft, about two hours.
3. Place chicken breasts in a sauce pot and cover with stock; bring to a boil then lower to a low simmer and cover, cooking for 10 minutes. Turn off heat and let chicken stand in liquid for 20 minutes; remove meat and shred, reserving stock
4. Place dried peppers in a bowl and add hot water to reconstitute; when soft and cooled, chop the peppers and reserve the water
5. Chop onion and garlic fine
6. Heat oil on medium in a heavy-bottomed pan, then add onions and cook until soft and beginning to brown
7. Add garlic and stir to combine; cook 30 seconds to a minute, until fragrant
8. Add all peppers and stir to combine; add pepper liquid and cook until all elements are well-combined
9. Add beans and stir until combined
10. Add hominy and stir until combined
11. Add stock and raise to a medium simmer; cook 30 minutes to and hour, until all flavors are well-blended