White Chicken Chili
 
 
From The America’s Test Kitchen Quick Family Cookbook, with my notes
Author:
Recipe type: Main Dish, Poultry
Ingredients
  • 1 15-ounce can white or yellow hominy (ATK recommends white because it has a deeper flavor)
  • 4 cups chicken broth
  • 2 tablespoons vegetable oil
  • 1½ pounds boneless, skinless chicken breasts, trimmed (Jane note: I used two chicken breasts)
  • Salt and Pepper
  • 3 poblano chili peppers (Jane note: I only used 1) – de-seed and core the pepper, then chop
  • 1 onion, chopped fine (Jane note: I only used ⅓ of a large yellow onion)
  • 2 tablespoons all-purpose flour
  • 3 garlic cloves, minced (Jane note: I used my garlic press)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander (Jane note: I didn’t use coriander b/c I didn’t have it in the cupboard and didn’t feel like buying it)
  • ⅛ teaspoon cayenne pepper (Jane note: I used ¼ teaspoon of black pepper because I am out of cayenne, which makes me very sad – I need to rectify that!)
  • ½ cup tomatillo salsa or salsa verde
  • 2 tablespoons minced fresh cilantro (Jane note: I bought flat leaf parsley instead of cilantro, which I didn’t discover until I took it out to start chopping. I was SO bummed because cilantro would taste wonderfully in this soup, but I just went with the parsley because that’s what I had. I am happy to report that the parsley was also very delicious! So, feel free to choose the herb you like better and go with it!)
Instructions
  1. Process the hominy with 1 cup broth in blender of food processor until smooth.
  2. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels, season with salt & pepper then brown chicken lightly on both sides, about 5 minutes. (If you don’t have a dutch oven, a large pot should work.) Transfer chicken to a plate. Add remaining oil, poblanos and onion to the pot and cook until onions and peppers are softened, about 5 minutes. Stir in flour, garlic, cumin, corinader (if using) and cayenne (or pepper) and cook about 1 minute. Slowly whisk in remaining 3 cups broth, deglazing the bottom of the pan. I used a flat whisk here and it worked very well, but a standard whisk will suffice.
  3. Stir in pureed hominy. Add chicken, along with any accumulated juices, and simmer gently over medium-low to medium heat until chicken registers 160 degrees, about 10 minutes. I highly recommend using an instant-read thermometer so that you don’t overcook the chicken – it will be super tender if you cook until 160 degrees. Remove chicken, shred then return to soup. Add salsa, cilantro and season with salt and pepper to taste. Cook about 1 minute then serve!
Recipe by This Week for Dinner at https://thisweekfordinner.com/white-chicken-chili/