Chicken-Chile Stew With Beans



  1. Rinse beans.
  2. Place beans and 8 cups water in a Dutch oven.
  3. Cover and let soak 8 to 24 hours.
  4. Sprinkle chicken generously with salt and black pepper.
  5. Refrigerate, uncovered, overnight.
  6. Drain and rinse beans and return to pan.
  7. In a large nonstick skillet slowly cook salt pork until lightly browned.
  8. Add salt pork, pasilla peppers and broth to Dutch oven.
  9. Sprinkle with salt.
  10. Bring to a simmer.
  11. Simmer, partially covered, for 1 1/4 hours.
  12. In same large nonstick skillet cook chicken 15 minutes, turning once.
  13. Remove chicken from skillet.
  14. Drain fat, reserving 2 tablespoons in skillet.
  15. Add onions.
  16. Sprinkle with salt.
  17. Stir well, scraping up any browned bits from bottom of skillet.
  18. Stir in Anaheim peppers, serrano peppers, and garlic.
  19. Cook slowly for 5 to 10 minutes, stirring often.
  20. Stir in paprika, chili powder, and cocoa.
  21. Add tomato paste and honey and cook 3 to 5 minutes.
  22. If necessary, add more stock or water to cover beans.
  23. Ladle 1 cup of bean liquid into onion-pepper mixture.
  24. Bring to a simmer.
  25. Add to bean mixture in Dutch oven.
  26. Season to taste with salt and black pepper.
  27. Add chicken thighs and simmer slowly, partially covered, for 10 to 15 minutes.
  28. Add pumpkin and cook 15 minutes.
  29. Discard salt pork and pasilla peppers.
  30. Serve stew over rice with cilantro, red onion, sliced peppers, and sour cream.