Pulled Chicken and Hominy Stew

1 tablespoon olive oil

1 large yellow onion, diced

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon cinnamon

1 teaspoon cayenne pepper

1 teaspoon smoked paprika

1 teaspoon mustard powder

1 pound steak tips, cut into 1-inch chunks

1 quart beef broth

2 cups red wine

1 can (6 ounces) tomato paste

Juice of 2 limes, divided

1 tablespoon Worcestershire sauce

2 pounds boneless, skinless chicken breasts, cut into large chunks

2 red bell peppers, cored and chopped

1 can (29 ounces) can hominy, drained

¼ cup packed brown sugar

Salt and ground black pepper

¼ cup chopped fresh cilantro

In a large saucepan over medium-high, heat the oil. Add the onion, garlic, cumin, cinnamon, cayenne, paprika and mustard powder. Saute until the onions are tender, about 4 minutes. Add the steak tips and sear, turning to brown, about 3 minutes.

Add the broth, wine, tomato paste, juice of 1 lime, and Worcestershire sauce. Bring to a simmer. Add the chicken, then cook for 15-20 minutes.

Use a slotted spoon to transfer the chicken to a cutting board. Use 2 forks to shred the chicken, then return it to the pot.

Add the bell peppers, hominy and brown sugar. Simmer, uncovered, for 5 to 6 minutes. Season with salt and pepper, then stir in the juice of the remaining lime and the cilantro.

Serves eight.

Nutrition values per serving: 430 calories, 10 g fat (2.5 g saturated), 35 g carbohydrates, 5 g fiber, 43 g protein, 110 mg cholesterol, 1,270 mg sodium.

J.M. Hirsch, The Associated Press