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White Chicken Chili with Hominy
Rachel Kim

White Chicken Chili with Hominy

Hominy gives this chili pleasantly chewy corn bites that hold their texture during simmering. Rinse it well so the canning liquid does not cloud the broth with extra salt. White beans still provide the body, keeping the bowl recognizably chili rather than pozole.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp neutral oil
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced white onion
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 2 cans Great Northern beans 15 oz each, drained
  • 1 can white hominy 25 oz, drained and rinsed
  • 1 can diced green chiles 4 oz
  • 3 cups low-sodium chicken broth
  • 2 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook the chicken with 1 teaspoon salt for 6 to 8 minutes until it reaches 165°F; transfer it to a plate.
  2. Cook the onion for 5 minutes, then stir in the garlic and cumin for 30 seconds.
  3. Mash 1 cup beans and add them with the whole beans, hominy, green chiles, broth and remaining salt.
  4. Simmer uncovered for 20 minutes until the hominy is tender and the broth lightly thickens.
  5. Return the chicken for 3 minutes and stir in the lime juice off the heat.