Quick White Chicken Chili Recipe

Both yellow hominy and white hominy will work in this chili; however, we prefer the deeper flavor of white hominy here. .If you like your chili spicy, include some of the jalapeno seeds . .If desired, serve with sour cream, shredded cheddar or Monterey Jack, chopped tomato, and sliced scallions.

Quick White Chicken Chili Broth

Bring broth, hominy, and ¼ teaspoon salt to boil, covered, in large saucepan, and set aside.

Quick White Chicken Chili Broth – Brown Chicken

Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in large Dutch oven over medium-high heat until just smoking.

Brown chicken lightly on both sides, about 5 min­utes total. Transfer chicken to plate and set aside.

While chicken browns, pulse onion, Anaheim chiles, jalapeno, and garlic in food processor until roughly chopped, about 10 pulses, scraping down sides of bowl as needed.

Add remain­ing tablespoon oil to Dutch oven and return to medium-high heat until shimmering. Add pro­cessed vegetables and ½ teaspoon salt and cook until vegetables are dry and beginning to brown, 6 to 8 minutes. Stir in cumin and cook until fra­grant, about 30 seconds.

Stir in flour and cook until lightly browned, about 1 minute. Stir in broth mixture, scraping up any browned bits. Reduce heat to low and add browned chicken with any accumulated juices. Cover and cook until thickest part of chicken registers 160 degrees on instant-read thermometer, about 10 minutes.

Remove chicken from pot and shred, following illustrations on page 80. Meanwhile, continue to simmer chili, uncovered, to thicken sauce slightly. Off heat, stir in shredded chicken, lime juice, and cilantro, and season with salt and pepper to taste. Serve.

Peel garlic cloves easily and quickly by covering the clove with the concave side of a wooden spoon and pressing down hard. The cup of the spoon prevents the garlic clove from shooting out across the worK surface.

Quick White Chicken Chili Broth – Ingredients

4 cups low-sodium chicken broth
1 (14-ounce) can white hominy, rinsed Salt and ground black pepper
1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons vegetable oil
1 onion, peeled and cut into large chunks
3 Anaheim chiles, cored and cut into large chunks
1 jalapeiio chlle, seeded and cut into rough pieces
3 garlic cloves, peeled
2 teaspoons ground cumin
2 tablespoons unbleached all-purpose flour
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro