Charro Bean Stew

• 2 lbs. chicken thighs, boneless, skinless
• 1 pkt. La Preferida Fajita Seasoning (1.25 oz.)
• 1/2 cup water
• 1 Tbsp. La Preferida Olive Oil
• 1 white onion, diced
• 1 garlic clove, minced
• 2 Tbsp. La Preferida Tomato Paste
• 2 cans La Preferida Salsa Casera (8 oz.)
• 1 qt. low-sodium chicken broth
• 1 can La Preferida Frijoles Charros (15 oz.)
• 1 can La Preferida Hominy (29 oz.), drained 
• ½ cup cilantro, chopped

Preheat oven to 350º

Pat chicken dry with a paper towel. Season chicken with ½ of the fajita seasoning and salt. In an oven-safe baking dish, spread chicken thighs evenly, add ½ cup of water, and roast for 30 minutes.

In a large pot, heat 1 Tbsp. olive oil over medium heat and cook onion, garlic, and remainder of fajita seasoning until onion is translucent. Add tomato paste and salsa casera, and simmer for 5 minutes. Add chicken broth, frijoles charros, and hominy.

Once chicken is done, pull out of the oven and cool for 5 minutes, then cut into chunks. Add chicken to pot along with pan drippings and cilantro. Simmer all ingredients in pot for 1 hour, occasionally stirring with a wooden spoon and scraping the bottom. Once done, serve with warm tortillas and sliced avocado as a garnish. Thin out with more broth if needed.