Chicken Chili with Hominy
This chili is good the day it's made and even better reheated the next day. We use dark chicken meat rather than white, so it will remain tender.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2004
- 1 tablespoon canola oil
- 1 pound boneless, skinless chicken thighs
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 medium poblano chile, diced
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 2 cans (15 ounces each) white navy beans, drained and rinsed
- 1 can (15 ounces) hominy, drained
- Coarse salt and ground pepper
- Fresh cilantro, for garnish (optional)
- Jalapeno-pepper sauce, such as green Tabasco, for serving (optional)
In a large pot (5 quarts), warm oil over medium-high heat. Brown chicken until golden, 3 to 4 minutes per side. Transfer to a plate; set aside.
Reduce heat to medium. Add onion, garlic, and chile; cook, stirring often, until onion softens, 3 to 4 minutes.
Cut browned chicken into 1/2-inch strips. Add chicken, broth, and beans to pot; bring to a boil. Reduce heat to an active simmer, and cook until chicken is very tender and chili has thickened, 25 to 30 minutes.
Reserve 1/2 cup hominy to use as garnish; stir remaining hominy into chili. Season with salt and pepper. Ladle into bowls; garnish each serving with reserved hominy and cilantro, and drizzle with jalapeno sauce, as desired.