Chicken Chili with Hominy

Hi friends, after a holiday break, I’m ready to plan some delicious recipes to share with you, and I want to start with an upgraded favorite. This past Friday was cold and rainy, and the chicken I planned to grill just was not going to happen. After a quick cabinet dive, I found I had almost everything I needed to switch to a hearty chicken chili. That included navy beans, canned chili peppers, an onion, broth, and seasoning, but no corn. We love hominy, which is a much-underutilized product in my opinion, and so that was the fun substitution. I’ll never make it any other way. It was delicious, and we both went back for seconds. I had chicken to grill, but instead just cooked it in a little broth, then shredded it. I promise this would be just as good (and easier) with a rotisserie chicken.

To start this easy meal, I sauteed ½ an onion and a garlic clove in olive oil, then added undrained beans, hominy, canned chilis, salt, pepper, and chicken broth. I let that simmer for a bit and then added the chicken to heat through. How simple is that? Usually, I serve this with crumbled corn chips, but cornbread from the day before was still delicious.

I topped each bowl with lots of Monterrey Jack cheese, sour cream, and a sprinkle of chili powder. The fire was burning, the rain was falling, and the chili was marvelous. All in all, not bad for a January night. You should stop at the store for a rotisserie chicken and make an easy dinner that will make everyone – especially the cook – happy. Enjoy

Chicken Chili with Hominy

½ onion, chopped

1 clove garlic, chopped

1 Tbsp olive oil

Pinch red pepper

½ tsp salt

½ tsp cumin

1 can Great Northern White Beans, undrained

1 can hominy, drained

1 can chopped green chilis, undrained (I use mild)

1 cup chicken broth

2 cups cooked shredded chicken

Topping as desired: Monterey Jack cheese, sour cream, chips, cilantro, or – in my case – cornbread!

Directions

Heat olive oil in a large Dutch oven over medium-high heat.

Add onions and sauté until softened, 2- 4 minutes, then add garlic, beans, red pepper, salt, and cumin and sauté until tender.

Add beans, hominy, chilies, and broth, and bring to a low simmer for about 15 minutes.

Stir in chicken and heat through.

Serve with your choice of toppings.