Slow-Cooked Chile-Chicken Thighs

Slow-Cooked Chile-Chicken Thighs
Preheat oven to 275°F.  Place the chiles on a baking sheet. Roast for 10 minutes just until soft and fragrant.

Bring the oil to medium heat in a large saucepan. Sauté the onion, garlic, and cumin seed until the onions become tender and fragrant.

Heat the broth to a simmer. Place the roasted chiles into a blender; add broth just to cover. Blend the chiles and combine with the onions and garlic. Pour the remaining broth over the onions and garlic. Add the bay leaves and hominy; simmer 20 minutes.

Place the chicken thighs in a roasting pan. Pour the broth mixture over the chicken thighs,covering completely. Cover and place in oven for 2½ hours.       
    
When the chicken is tender, remove from the oven; remove the bay leaves and garlic . Serve with a dollop of Lime Greek Yogurt and sprinkle with cotija cheese.

Lime Greek Yogurt
In a small bowl, whisk together the yogurt, juice, lime zest and honey.

Transfer to an air tight container and store in the refrigerator.

Note:
*Citrus-flavored Greek Yogurt a great way to sneak a punch of flavor into any dish – dollop this on top of a spicy soup, brush it over grilled corn, or drizzle it over Slow-Cooked Chile-Chicken Thighs.