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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jennifer A. Newbury
Servings: 6
1 large onion, chopped
1 whole red pepper, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 cup cooked chicken
9 ounces green chilies, chopped
2 tablespoons ground cumin
2 teaspoons oregano
¼ teaspoon chili powder
¼ teaspoon hot pepper sauce
¼ teaspoon white pepper
1 16 ounce can chicken broth
1 cup sherry
1 15 ounce can white hominy, drained
1 16 ounce can black-eyed peas, drained
1 16 ounce can great northern beans, drained
3 8 ounce cans white corn, drained
4 tablespoons cilantro, chopped
Monterey jack cheese, grated
In large pot, sauté onion, garlic and red pepper in olive oil until translucent. Add poultry, chili and seasonings, except for fresh cilantro, sauté a few more moments. Mash white northern beans in a food processor with chicken broth. Transfer mixture to pot and add sherry, drained hominy, drained corn, and drained black-eyed peas. Stir. Simmer for about an hour, stirring occasionally, or transfer to crockpot and simmer for 8 hours on low setting. Add cilantro, simmer 5 minutes. Adjust seasonings to taste. Serve with grated cheese garnish.