Chicken Chili with Hominy

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.

Serves 12.

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