Chicken Chili

"Pureeing the hominy gives a nice corn flavor."

Prep Time

30 minutes

Cook Time

5 hours

Paired With

Main Protein



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
vegetable oil
onions, minced
jalapeno, stemmed, seeded and minced
garlic cloves, minced
ground coriander
cannelini beans
chicken thighs, bone-in, skin removed



  1. Puree 2 cups broth and hominy in blender until smooth, transfer to slow cooker
  2. Microwave onions, jalapenos, garlic, cumin, and coriander until softened. Transfer to slow cooker.
  3. Stir remaining 1 cup broth and beans into slow cooker.
  4. Season chicken with salt and pepper and nestle into slow cooker.
  5. Cover and cook until chicken is tender – 4 to 6 hours on low.
  6. Transfer chicken to cutting board and shred. Discard bones.
  7. Stir in shredded chick and let sit until heated through.
  8. Season with salt and pepper to taste.