© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Jamey
1 tablespoon canola oil
1 pound boneless, skinless chicken thighs
1 medium onion, diced
2 cloves garlic, minced
1 medium poblano chile, diced
29 ounces canned reduced-sodium chicken broth
30 ounces canned white navy beans, drained and rinsed
15 ounces hominy, drained
coarse salt and ground pepper
fresh cilantro, for garnish (optional)
jalapeño-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 ½-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 ½ 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 jalapeño sauce, as desired.