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Spanish Fork Chicken Stew


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1 dried ancho chile (about 1/2 ounce)

1/4 cup boiling water

3 cups cubed peeled butternut squash (about 1 pound)

2 tablespoons olive oil, divided

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

Vegetable cooking spray

1 pound skinned boned chicken breasts, diced

3 cups quartered mushrooms (about 8 ounces)

1 cup chopped onion

1/2 cup chopped yellow bell pepper

1/2 cup chopped red bell pepper

5 garlic cloves, minced

6 cups chopped tomato

2 cups sliced zucchini

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 (15 1/2-ounce) can white hominy (pozole blanco), drained

1 tablespoon plain nonfat yogurt

5 teaspoons chopped fresh cilantro

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