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!
Recipe adapted from Food Network
by Ellie Krieger
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.
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