White Chicken Chili

Based on Cook’s Country Magazine Recipe

Ground up hominy, jalapeños and spices add depth to this warming dish

QUICK LOOK
Prep: 10 minutes
Method: Stove-top 20 minutes OR crock-pot 4 hours.

Ingredients

  •  3 can cannellini beans or small white beans, rinsed and drained
  • 16 ounces white hominy, rinsed and drained
  • 3 cups chicken broth
  • Salt and pepper
  • 6 chicken thighs–bone in, skin on, fat trimmed OR about 4 cups cooked shredded or diced chicken
  • 1 Tablespoon vegetable oil (3 Tablespoons if using stove-top method)
  • 2 onions, finely chopped
  • 4 jalapeño chiles, seeded, finely chopped
  • 6 cloves minced garlic OR 1-1/2 teaspoons garlic powder
  • 1-1/2 Tablespoons ground cumin
  • 2 teaspoons ground coriander
  • 1/4 cup fresh cilantro leaves, finely chopped
  • 2 tablespoons drained jarred pickled jalapeños, minced

Topping Ideas

  • Brown rice
  • Sliced green onion
  • Cheese–cheddar, Colby Jack, Queso Fresco
  • Sour cream
  • Tortilla chips
  • Cilantro
  • Diced avocado
  • Olives
  • Finely shredded cabbage with chopped cilantro, lime juice, olive oil and kosher salt

Stove Top Directions

  1. PUREE 1 can of beans, the hominy, broth, and 3/4 tsp salt in blender until completely smooth. Set aside.
  2. HEAT 2 Tablespoons oil in a large skillet over medium-high heat
  3. COOK onions, chilies, and 1/2 tsp salt until golden brown, stirring occasionally, about 8 minutes.
  4. ADD garlic, cumin, and coriander and cook until fragrant, about 30 seconds.
  5. TRANSFER half of onion mixture to blender and puree until mixture is fairly smooth.
  6. ADD remaining beans to a large pot.
  7. POUR in the mixture from the blender, onion and the chili mixture from the pan.
  8. STIR in cilantro, pickled jalapenos, shredded chicken, and reserved onion mixture. 
  9. HEAT until hot and add chicken.
  10. ADJUST seasonings.
  11. CONFIDENCE GAINED!

Slow-Cooker Directions

  1. PUREE 1 can of beans, the hominy, broth, and 3/4 tsp salt in blender until completely smooth.
  2. POUR into slow cooker.
  3. PAT chicken dry with paper towels, season with salt and pepper.
  4. HEAT oil in a large skillet over medium-high heat until just smoking.
  5. COOK thighs, skin-side down, until skin is well-browned and fat has rendered, about 5 minutes.
  6. POUR off all about 2 tablespoons fat from skillet.
  7. REMOVE and discard skin, then add thighs to slow cooker.
  8. COOK onions, chilies, and 1/2 tsp salt until golden brown, stirring occasionally, about 8 minutes.
  9. ADD garlic, cumin, and coriander and cook until fragrant, about 30 seconds.
  10. TRANSFER half of onion mixture to slow cooker and reserve remaining mixture in refrigerator.
  11. ADD remaining beans to slow cooker.
  12. COVER and cook on low until chicken is tender, about 4 hours.
  13. TRANSFER chicken to bowl.
  14. WHEN cool enough to handle, discard bones and shred chicken into bite-sized pieces.
  15. STIR in cilantro, pickled jalapenos, shredded chicken, and reserved onion mixture into slow cooker and let warm. 

Recipe Hints

  • The time on this recipe can be greatly reduced by using cooked chicken.
  • Like most soup and chili, this tastes best the next day. If the chili thickens too much, add some chicken broth.