White Chicken Chili

I used chiles labeled "pasilla" from my local Winco, thinking they were probably poblanos. However, there was absolutely no heat in the final product, so I'll need to experiment some more. Also, feel free to halve the cayenne if you have any concerns about heat. This is delicious served with tortillas or corn muffins.

Print

White Chicken Chili

Source: The America's Test Kitchen Quick Family Cookbook
Serves 4-6

1 15-oz can white hominy, rinsed (can use yellow, but white has a better flavor)
4 c low-sodium chicken broth
2 T vegetable oil
1 1/2 lbs boneless, skinless chicken breasts, trimmed
Salt and pepper
3 poblano chiles, stemmed, seeded, and chopped
1 onion, chopped fine
2 T all-purpose flour
3 garlic cloves, minced
1 teas ground cumin
1 teas ground coriander
1/8 teas cayenne pepper
1/2 c jarred tomatillo salsa (or salsa verde)
2 T minced fresh cilantro

Optional (but yummy) toppings:
sour cream
shredded cheddar or Monterey Jack cheese
chopped tomato
sliced scallions

Process 1 1/2 c hominy and 1 c broth in blender until smooth, about 10 seconds. Set aside.

Heat 1 T oil in Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken lightly on both sides, about 5 min; transfer to plate.

Add remaining 1 T oil, poblanos, and onion to fat left in pot and cook over medium heat until vegetables are softened, about 5 minutes. Stir in flour, garlic, cumin, coriander, and cayenne and cook until fragrant, about 1 min. Slowly whisk in remaining 3 c broth, scraping up any browned bits and smoothing out any lumps.

Stir in pureed hominy mixture and remaining hominy. Add browned chicken, along with any accumulated juices, cover, and simmer gently until it registers 160 degrees, about 10 min (longer at high altitude). Transfer chicken to cutting board and shred into bite-size pieces.

Meanwhile return chili to simmer. Stir in shredded chicken and tomatillo salsa and cook until heated through, about 1 min. Stir in cilantro and season with salt and pepper to taste.