Heat the achiote oil in a large skillet over medium heat. Add the shredded chicken, cumin, chile powder and salt. Pan sear until crispy on all sides. Set aside and keep warm.
To the same pan add a little more achiote oil, the diced butternut squash, potato, red onion, poblano chiles, garlic and toss to coat. Cover the skillet and let cook until the squash and potatoes are fork tender, about 10 minutes.
Add the cooked hominy, flour and stir to coat the vegetables with flour. Add the white wine, chicken stock and stir to thoroughly combine and cook for 5 minutes. Sauce will thicken. Season to taste with salt.
Plate pan seared chicken on top of the vegetable chile medley. Serve with chopped cilantro on top and lime wedges.
<p>This recipe for Achiote Chicken Rainbow Hash was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/achiote-pan-seared-chicken-on-southwest-rainbow-hash/ </p>