Chicken Chili
"Pureeing the hominy gives a nice corn flavor."
Ingredients
| Ingredient | Quantity |
|---|---|
| chicken broth | 3 cups, 1 15-ounce can, drained and rinsed, 2 tablespoons, 2, 4, 6, 4 teaspoons, 3 15-ounce can, drained and rinsed, 3 pounds, to taste, to taste |
| hominy | |
| vegetable oil | |
| onions, minced | |
| jalapeno, stemmed, seeded and minced | |
| garlic cloves, minced | |
| ground coriander | |
| cannelini beans | |
| chicken thighs, bone-in, skin removed | |
| salt | |
| pepper |
Directions
Directions
- Puree 2 cups broth and hominy in blender until smooth, transfer to slow cooker
- Microwave onions, jalapenos, garlic, cumin, and coriander until softened. Transfer to slow cooker.
- Stir remaining 1 cup broth and beans into slow cooker.
- Season chicken with salt and pepper and nestle into slow cooker.
- Cover and cook until chicken is tender – 4 to 6 hours on low.
- Transfer chicken to cutting board and shred. Discard bones.
- Stir in shredded chick and let sit until heated through.
- Season with salt and pepper to taste.