Green Chile-Chicken Stew

By Sunset
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1 chicken (3 to 4 lbs.), cut into 8 pieces

2 whole bay leaves

1 tablespoon whole black peppercorns

5 teaspoons salt

1 package (1 lb.) frozen corn, defrosted and drained

2 green bell peppers, halved, stemmed, and seeded

4 Anaheim or New Mexico green chiles, halved, stemmed, and seeded

4 serrano chiles, halved, stemmed, and seeded

3 tablespoons canola oil

2 large yellow onions, chopped

2 tablespoons minced garlic

1 tablespoon ground cumin

1 tablespoon ground coriander

2 cans (12 to 15 oz. each) posole or hominy, drained

2 cans (15 oz. each) white beans, drained

1 can (28 oz.) whole tomatillos, drained and roughly chopped

Lime wedges, chopped cilantro, and tortilla chips

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