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Tomatillo Chicken Chili

2 cans (15 ounces each) hominy, rinsed, divided

4 cups chicken broth, divided

2 cups chopped onions

2 tablespoons minced garlic

2 tablespoons olive oil, divided

4 teaspoons ground cumin

2 teaspoons ground coriander

4 pounds boneless, skinless chicken thighs, trimmed

Salt and pepper

3 poblano chiles, stemmed, seeded and minced

1 cup prepared tomatillo salsa

¼ cup minced cilantro

Process half of hominy and 2 cups broth in blender until smooth, about 1 minute; transfer to 5½- to 7-quart slow cooker.

Microwave onions, garlic, 1 tablespoon oil, cumin and coriander in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in remaining hominy and remaining broth.

Season chicken with salt and pepper and nestle into slow cooker. Cover and cook on LOW until chicken is tender, 4 to 5 hours.

Using large spoon, skim excess fat from surface of stew. Break chicken into about 1-inch pieces with tongs or two forks.

Microwave poblanos and remaining 1 tablespoon oil in bowl, stirring occasionally, until tender, about 8 minutes. Stir poblanos and salsa into chili and let stand until heated through, about 2 minutes. Stir in cilantro and season with salt and pepper to taste. Serve.

Serves six to eight.

Nutrition values per serving (assumes 8 without salt): 361 calories (19.8 percent from fat), 9.9 g fat (2.4 g saturated), 7.9 g carbohydrates, 3.1 g fiber, 48.1 g protein, 190 mg cholesterol, 725 mg sodium.

"Slow Cooker Revolution Volume 2: The Easy-Prep Edition" (America's Test Kitchen, 2013)

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