Chicken Chili with Hominy

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.