Chicken Chili with Hominy
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
6 tablespoons vegetable oil
¼ cup roasted ground cumin
4 teaspoons dried oregano
½ teaspoon cayenne pepper
1½ 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.
Adapted from "Perfect Recipes for Having People Over" by Pam Anderson (2005)
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