30 minutes
A hearty and flavorful white chicken chili with the added richness of poblanos and hominy.
tablespoons
Large Onion, finely chopped
each
Poblano Peppers, seeded and diced
each
Jalapenos, seeded and minced
each
Garlic Clove, minced
each
to taste
to taste
teaspoons
teaspoons
Boneless, Skinless Chicken Breasts, cut into ½-inch pieces
0 lb
Low-Sodium Chicken Broth
cups
White Hominy, drained and rinsed
0 oz
Sour Cream, plus more for topping
cups
Fresh Cilantro, chopped, for topping
as needed
Radishes, thinly sliced, for topping
as needed
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.
Roast poblanos first to add a smoky depth to your chili. Char them over a gas flame or broiler, steam in a bowl covered with plastic, then peel off skins before dicing.
Caramelize onions slowly to bring out their sweetness, and add garlic towards the end of the sauté to prevent it from burning.
Toast spices like cumin and coriander in the pot before adding liquids to amplify their flavors.
Add fresh lime juice before serving to brighten the flavors, and garnish with fresh herbs or avocado for a fresh finish.
Let the chili sit off the heat for 15-20 minutes before serving to allow flavors to meld together.
Comments (0)