It's stew season, and this dish does not disappoint

Frosty January days and boldly flavored, heartwarming stews prove the perfect match. On the weekends, beef chuck simmers all day with red wine and root vegetables for a rich Sunday repast. During the week, we turn to quicker-cooking concoctions with plenty of lean protein and vegetables.

The green chile chicken stew that follows takes inspiration from the green chile pork stews popular in the American Southwest. The combination of roasted chiles and corn tastes timeless, especially with a hefty dose of cumin and a splash of fresh lime. Here, the corn flavor arrives in two forms: toothsome hominy and ground corn flour for tortillas. Boneless, skinless chicken breasts or thighs cook up in less time than other meat.

Green Hatch chiles infuse stews, soups and sauces in New Mexico. After the fall harvest, look for these chiles in bottles and cans on supermarket shelves or in the freezer aisle. Fresh poblano chiles and Anaheim pepper make fine substitutes and can usually be found year-round in large supermarkets. Tasting is the only real test for a chile pepper’s heat; add fresh jalapeno to zest up the dish, if desired.

I like the flavor that masa harina (corn flour for tortillas) adds to the stew. It is sold in large bags in Hispanic markets and online. Alternatively, grind a couple of fresh corn tortillas (preservative and additive free) into a fine powder in the food processor or blender; add to the stew for flavor and thickening.

I like to tuck green vegetables into meals whenever I can. Cooked fresh or frozen green beans and a handful of baby spinach or arugula add brightness and texture to the finished stew.

The recipe that follows offers do-ahead steps: Roasting the chiles a couple of days in advance and simmering the base and refrigerating it until you’re ready to serve. Lean chicken should be added at the last minute to prevent dryness. Use caution on reheating any leftovers so the chicken stays moist.

Serve this stew with sweet corn muffins or steaming hot corn tortillas.

Green Chile Chicken Stew with Hominy and White Beans

SERVINGS: 6

Notes: You can substitute bottled or canned roasted green chiles, such as Young Guns Hatch Green Chiles, for the fresh chiles; you’ll need about 1 1/2 cups chopped. If your chiles are very spicy, you can skip the jalapeno. You can substitute 2 corn tortillas, finely ground, for the masa harina. Add to Step 2 along with 1/2 cup water.

• 3 fresh Anaheim chiles

• 1 or 2 small poblano chiles

• 1 large jalapeno, optional

• 3 tablespoons vegetable oil

• 1 large sweet onion, chopped

• 3 cloves garlic, chopped

• 2 teaspoons ground cumin

• 1 1/2 teaspoons chili powder

• 1/2 teaspoon dried leaf oregano

• 1/4 teaspoon dried thyme leaves

• Salt

• 2 cups low-sodium chicken broth

• 1/4 cup masa harina dissolved in 1/2 cup water, see note

• 1 can (25 ounces) hominy corn, drained

• 1 can (15.5 ounces) white beans, such as Great Northern

• 2 pounds boneless skinless chicken breasts or thighs, cut into 1/2-inch dice

Optional:

• 2 cups diced cooked green beans or roasted zucchini

• 1 or 2 cups baby spinach or arugula

For garnish:

• Chopped fresh cilantro

• Lime wedges, for serving

1. Heat oven to 400 degrees. Put chilies onto a foil-lined baking sheet. Roast, turning often, until chiles are golden brown on all sides, about 15 minutes. Cool. Remove seeds and stems. Peel off skin; rinse briefly under running water. Cut Anaheim chiles and poblano into 1/2-inch pieces. Finely chop jalapeno. (Chiles can be prepared several days in advance and refrigerated covered.)

2. Heat oil in a large 4-quart saucepan or Dutch oven over medium heat. Add onion and cook until golden, about 8 minutes. Stir in garlic and cook 1 minute. Stir in cumin, chili powder, oregano, thyme and 1/2 teaspoon salt.

3. Stir in chicken broth and dissolved masa harina. Heat to a boil, stirring constantly. Reduce heat to low; stir in hominy and white beans. Simmer, partly covered and stirring often, about 15 minutes. (Stew base can be made several days in advance and refrigerated, covered.)

4. Shortly before serving, reheat stew base if necessary. Stir in chicken and chiles. Cook and stir, until chicken is no longer pink, about 8 minutes for chicken breast and 15 minutes for chicken thighs. Stir in optional cooked vegetables and spinach.

5. Taste and season with salt. Serve hot in deep bowls with cilantro. Pass lime wedges for squeezing over stew.

(COMMENT, BELOW)