Ecuadorian-Inspired Chicken Stew

African-American Southern dishes are my soul and Latin-American cuisine is my heart. I grew up with the guacamole, tortilla chips, salt-rimmed margaritas, rice and beans, refried beans, tacos, tamales and more. However, as I learn more about authentic Latin-American food, my excitement is similar to a kid discovering an adult menu of larger and more flavorful dishes and ingredients.

When Bren of FlanboyantEats.com invited me to share a recipe representing a Latin-American country in her annual Hispanic Heritage Month series, I was cautious. Demonstrating another culture’s gastronomic pleasures—especially when I love Latin-american cuisine—is intimidating. Since there was leftover hominy corn from another recipe, I chose Ecuador because of its pozole stews. Learning more about Ecuadorian cuisine, achiote paste aroused my curiosity.

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