Name: Chicken, Hominy and Pinto Bean Stew
Prep time: 30 min
Cook time: 180 min
Ingredients: 1/2 pound dried hominy (soaked in water to cover for 8 to 24 hours, or 4 cups cooked (2 15-ounce cans )); 1 head of garlic (with peel on, halved horizontally (if cooking hominy only)); 3/4 teaspoon kosher or sea salt (if cooking hominy); 1/2 recipe frijoles de olla (using pinto beans (3 cups cooked beans), or 2 15-ounce cans); 1 4- to 5- pound whole chicken (cut up into 8 to 10 serving pieces); 1/2 white onion; 4 garlic cloves (peeled); 1 fresh Anaheim chile (stemmed, seeded, cut in quarters); 10 stems fresh cilantro; 2 teaspoons kosher or sea salt; 1 fresh Anaheim chile; 1/4 white onion (halved); 2 garlic cloves (unpeeled); 10 sprigs cilantro; 1 cup chopped white onion; 1 cup coarsely chopped cilantro leaves and top part of stems; Crushed chiletpin chiles (may substitute finely chopped chiles de arbol, ground chile piquin or red pepper flakes); 2 limes (quartered)