Red chili puree is made with ancho and guajillo chilies toasted on a sheet pan at 350F for 2-3 minutes. Boil 1/2 cup of water, remove from heat, add toasted chilis, cover and let soak for 20 minutes, and puree in a blender until smooth. Set aside for use in recipe as directed below.
In a stock pot over medium high heat, bring broth to boil.
Season chicken with salt, pepper and cumin.
In stockpot over medium-high heat, heat oil. Add chicken. Sauté until well browned. Remove from pot.
To same pot, add garlic. Sauté 2 to 3 minutes.
Return browned chicken to pot. Add corn, red chili puree, oregano, bay leaves and hot broth. Bring to a boil. Reduce heat. Cover. Simmer until chicken is fork-tender, 55 to 60 minutes.
For serving, ladle 1 cup of stew into a bowl. Top with cilantro, onion, cabbage, radish, avocado, lime wedge and corn tortilla chips.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.