Usually, when I’m in the mood for chili, it’s for that tomato based, ground beef (or turkey), spicy, cheesy type of chili. It’s a recipe at this point I know by heart, I can get handfuls of meals out of it, and can use the leftovers in a variety of ways (chili dogs, anyone?) This week, I wanted to go outside of my comfort zone and make a chili I’ve never eaten, let alone made before – white chicken chili.
White Chicken Chili
- 2 poblano peppers, seeded and chopped
- 1 onion, chopped
- 2 TBSP minced garlic
- 2 tsp ground cumin
- 1 TBSP flour
- 12 oz chicken
- 1 can of white hominy (find near the canned beans and veggies!)
- 2 cups chicken broth
- 1/2 cup tomatillo salsa
- 2 TBSP minced cilantro
In a saucepan, cook down your poblano peppers, onion, garlic, and cumin. While this is cooking down, in a blender, process 1 cup hominy with 1/2 cup of chicken broth until smooth.
Once the vegetables are soft and browned, stir in the flour. Add in the blended hominy mixture along with the rest of the canned hominy and chicken broth.
Season your whole pieces of chicken with salt and pepper and add to your saucepan. Bring it to a simmer and let it cook for about 15 minutes (flip the chicken about halfway through). Once the chicken is cooked, pull it out of the saucepan and shred it.
Return the chicken to the pan and mix in the tomatillo salsa and cilantro. Season with salt and pepper before serving.
I topped mine with a little extra cilantro (for color), sour cream, and avocado to add creaminess and cut the heat.
While a little more greenish in color than white, white chicken chili was an absolute success! It was spicy, thick, rich, and hearty, just the way I want a chili to be. But the use of the poblano peppers and hominy added a completely different heat and hearty texture to it unlike your normal tomato and bean based chili. I’ll definitely keep this recipe close by, and I’m sure soon enough I’ll know this one by heart too.
Until next time!