My Mexican Chicken Sausage stew has quite a few steps to it but they are worth it. This recipe has so much flavor and texture.
Begin by spicing the chicken with adobo seasoning and black pepper. Add to the smoker and smoke for 45 - 60 minutes.
At the same time, quarter the onion and the tomatoes and the sweet potatoes to a baking tray. Place in a 350 degree oven and roast for 45 - 60 minutes. Once the sweet potato is cooled, peel off the skin and cut into cubes. Add the onion and tomatoes to the blender with a little stock from the stew pot (this will make more sense shortly when you read below).
Next, cut your sausages in half lengthwise, then into thirds. Sauté them in the pot to get some browning on them. Remove from the pot and set aside.
Next, add some oil to your pot. Once warm, add in the diced onion and sauté for 4 minutes. Add some adobo seasoning, oregano and black pepper. Pour in the stock and the smoked chicken and simmer for 10 minutes. Take the chicken out and reserve with the sausage. Now, take some of this stock to help blend with the onion tomato mixture. Once blended, pour the mixture back into the pot. Let this simmer for 10 minutes.
Add the chicken and sausage back in and simmer for 10 minutes. Add the sweet potato and simmer for 5 minutes. Now, add in the hominy and simmer for 5 minutes. Finish by adding in the cilantro. Mix well.
Serve and enjoy!