White Chicken Chili with Poblanos & Hominy

1. Sauté Vegetables

Heat the extra-virgin olive oil in a large saucepan over medium heat until shimmering. Add the finely chopped onion, diced poblano peppers, minced jalapeños, and minced garlic. Season with kosher salt and freshly ground black pepper, and cook for about 8 minutes, stirring occasionally.

2. Add Spices and Chicken

Stir in the ground cumin and coriander, and cook for about 2 minutes. Add the chicken breast pieces and cook for 3 to 5 minutes, stirring frequently.

3. Simmer with Broth and Hominy

Pour in the low-sodium chicken broth and add the drained and rinsed hominy. Bring the mixture to a boil, then reduce the heat and simmer for about 8 minutes.

4. Finish with Sour Cream

Once the chicken is cooked through, stir in the sour cream. Taste and adjust seasoning with salt and black pepper if needed.

5. Serve

Ladle the chili into bowls, topping each with chopped fresh cilantro, thinly sliced radishes, and an extra dollop of sour cream.