Sunday, February 21, 2016

Ellie Krieger's White Chili

Winter calls for big steaming bowls of chili and this white chili does not disappoint. This isn't your classic version of white chili. Not at all!  This is a rather feisty bowl of white chili. Poblanos, jalapeno, and spicy cayenne pepper deliver heat to ground chicken, beans, and hominy. The result is a hearty bowl of chili with a fiery kick that will completely bowl you over!

In addition to packing heat, this chili also contains a delicious but underutilized ingredient: hominy. Having never tried hominy, I can only tell you that I've clearly been missing out! Hominy is SO good! It has the most lovely and intense corn fragrance that I find incredibly appealing. The hominy itself is big and puffy, which is not only pleasing to the eye, but also to the palate. As far as I'm concerned, hominy is the star of this chili! In fact, I will be adding hominy to all my chili from now on, without question.


If winter has you craving a big bowl of chili, I highly suggest making this version. It is right up there at the very top of the list!

White Chili
Recipe adapted from Food Network
by Ellie Krieger
Serves 6

2 tablespoons canola oil
1 medium onion, diced
2 stalks celery, minced
2 medium poblano peppers, seeded & diced
1 jalapeno pepper, seeded & diced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 pound ground chicken
2 (15.5 oz) cans white beans, drained & rinsed
4 cups chicken broth
3/4 teaspoon dried oregano
1 (15.5 oz.) can hominy, drained & rinsed
salt & pepper, to taste
Toppings: Greek-style yogurt, chopped cilantro, lime wedges

Heat the oil in a large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, jalapeno, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes.  Add the garlic, cumin, coriander, and cayenne and cook, stirring until fragrant, about 30 seconds. 

Add the ground chicken and cook, breaking up the meat with a spoon, until the meat is no longer pink, about 2 minutes. Add the white beans, broth and oregano.  Cook, partially covered, stirring occasionally, for 25 minutes.

Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer.  Ladle into individual bowls and top each serving with a spoon of yogurt, cilantro and a lime wedge.

Every Sunday @ Kahakai  Kitchen

Theme: Bowled Over!


  1. Hi Kim, thanks for showing me how hominy looks like! I have never seen it anywhere at where I am. I wonder can we sub with normal sweet corn. :D

  2. I guess I'm missing out on the hominy. Not for too long. I like to try out dishes and ingredients I've never worked with before. This dish sounds so fabulous. It is getting on my to-do list.

  3. Hominy is one of my favorite grains! Seriously can't get enough. This chili sounds so soul-warming delicious.

  4. Hi Kim,
    Feisty bowl of white chili! Now that sounds good! And it looks delicious! I have never tried hominy before, an ingredient that I have been looking for, for ages. A new supermarket that sells mostly imported stuffs is going to open in a few month's time, at the area where I'm living. Hopefully I'll be able to find hominy (and other ingredients on my list!). I would love to try it too!

  5. Hi nice blog and all your recipes look yummy and healthy .will have a try of this recipe soon :)

  6. I adore hominy and love it in soups and chili like this--it has a great "chew factor" that adds a lot to the dish. Love that it's "fiesty" hah! ;-). Thanks for sharing it with Souper Sundays too.


  7. compliments that good this recipe is really inviting . Congratulations also to the other are really tasty . Cia we are united to your blog readers as well as still we follow the news ! Hello to the next There Think We Pg . ( Google translation )

  8. I love Hominy. Mom used to use it a lot as a side as I was growing up. This looks good.


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