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posted: 1/23/2013 5:47 AM

Chicken Chili with Hominy

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  • Convenience foods like supermarket roasted chicken and frozen corn help this chicken chili come together relatively quick and still boast bowls full of flavor.

       Convenience foods like supermarket roasted chicken and frozen corn help this chicken chili come together relatively quick and still boast bowls full of flavor.
    BILL Zars | Staff Photographer

 

2 store-bought roast chickens, meat picked from bones and pulled into bite-size pieces, bones and skin reserved

2 quarts chicken broth

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6 tablespoons vegetable oil

cup roasted ground cumin

4 teaspoons dried oregano

teaspoon cayenne pepper

1 large onions, cut into medium dice

2 cans (4.5 ounces each) diced mild green chiles

2 cans (20 ounces each) hominy, rinsed (about 5 cups)

1 bottle (12 ounces) lager

6 medium garlic cloves, minced

2 cups frozen corn

Combine chicken bones and skin, chicken broth and 4 cups water in a large pot and bring to a boil over medium-high heat. Reduce heat to low and simmer until bones release their flavor, about 30 minutes. Strain broth into a large bowl; discard bones and skin.

Meanwhile, heat oil in a large soup pot on medium-low heat. Add cumin, oregano and cayenne and cook, stirring, until spices sizzle and are fragrant, about 1 minute. Add onions, increase heat to medium, and saute until soft, 4 to 5 minutes. Add chicken and chiles and stir to coat. Add 3 cups hominy, beer and all but 1 cup broth and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, to blend flavors, 25-30 minutes.

In a food processor, process remaining 2 cups hominy and reserved 1 cup broth until silky smooth. Stir into chili along with garlic and corn; simmer to blend flavors, about 5 minutes. Turn off heat, cover, and let stand for 5 minutes.

Ladle into bowls and serve with accompaniments of your choice.

Serves 12.

Adapted from "Perfect Recipes for Having People Over" by Pam Anderson (2005)

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