Chicken, Corn and Chile Stew (Seguetza)

This is one of Zoyla Mendoza’s Valley Zapotec recipes with no fat but lots of flavor.

1 cup whole dried corn kernels , preferably a Mexican variety

Water
6 guajillo chiles
3 large hoja santa leaves, fresh or dried

Preheat the oven to 300◦F.  Spread corn on one or two baking sheets and cook until toasted, about 30 minutes.  Let cool and place in a  food processor or blender (I use my powerful Vita Mix because it can  be easily controlled and the result is just right. Do not over-process so that it becomes like flour, it should be a somewhat coarse flour with a few bits of corn the size of half a rice kernel.   Cover with cold water and let soak about 30 or 40 minutes .The larger pieces will float; remove and reserve them until the rest of the ingredients are ready. Place the rest of the corn flour in a cooking pot and add 2 quarts of chicken stock.

Meanwhile, remove the tops of the chiles and shake out the seeds.  Cut a slit down one side and open the carefully so that they can lie flat. Remove the veins if desired.  Heat  a griddle or comal over medium heat and toast the chiles on both sides, taking care not to burn them.  Place in a bowl, cover with boiling water and let soak for 20 minutes. Transfer to a blender and add a cup of stock or water and process until smooth,  Pass through a medium sieve into the pot with the corn; add the reserved corn bits and any water that accumulates.  Add hoja santa and salt to taste.

Bring to a boil over high heat, and then lower heat to maintain a simmer.  Cook until thickened to the consistency of heavy cream or a little more.  Taste and adjust seasoning.
(The corn tends  to absorb a lot of the salt.)  Serve with cooked chicken or pork