Chicken Chili with Hominy
Recipe GLPR38735e93aefbdb
A hearty, comforting one-pot chicken chili made with tender chicken thighs, white navy beans, hominy, and aromatic poblano peppers. This lighter take on traditional chili is naturally dairy-free and packed with protein and fiber.
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Ingredients
1 tablespoon Canola oil
1 pound Boneless, skinless chicken thighs
1 medium Medium onion, diced
2 cloves Garlic cloves, minced
1 medium Medium poblano chile, diced
29 ounces Reduced-sodium chicken broth
2 cans (15 ounces each) Cans white navy beans, drained and rinsed
1 can (15 ounces) Can hominy, drained
to taste Coarse salt
to taste Ground pepper
optional Fresh cilantro, for garnish
optional Jalapeno-pepper sauce, such as green Tabasco, for serving
Directions
Heat canola oil in a large pot or Dutch oven over medium-high heat.
Cut chicken thighs into bite-sized pieces, roughly 1½ inches. Once the oil is hot, add chicken in a single layer and cook for 4–5 minutes until the edges are golden. Stir and cook for another 3–4 minutes until the chicken is no longer pink on the outside. Transfer to a plate.
In the same pot, add diced onion and cook for 3–4 minutes, stirring occasionally, until softened and lightly golden.
Add minced garlic and diced poblano chile. Stir and cook for 2 minutes until fragrant.
Pour in chicken broth, scraping the bottom of the pot to lift any browned bits. Return the chicken to the pot.
Add drained white navy beans and drained hominy. Stir well to combine.
Bring to a simmer, then reduce heat to medium-low. Simmer uncovered for 25–30 minutes, until the chicken reaches an internal temperature of 165°F and the broth has slightly reduced.
Taste and season generously with coarse salt and ground pepper to your preference.
Ladle into bowls and garnish with fresh cilantro if desired. Serve with jalapeno-pepper sauce on the side for extra heat.
