White Chili

2 tablespoons olive oil1 1/2 pounds chicken or turkey, diced 3/4 cup green pepper, diced 3/4 cup white or Spanish onion1 tablespoon garlic, minced2 tablespoons jalapeno pepper, minced1 1/2 teaspoon ground cumin1 teaspoon oregano, preferably Mexican2 quarts chicken broth2 cans (12 ounces each) hominy2 cans (12 ounces each) cannelloni or navy beans2 cans (12 ounces each) corn1 3/4 teaspoons chipotle pepper sauce1 1/2 tablespoons fresh lime juice1 1/8 cups cornmeal1 1/2 tablespoons salt2 tablespoons cilantroHeat olive in skillet and saute chicken or turkey until thoroughly browned. Add peppers and onions and sauté until translucent. Add garlic, jalapeno pepper, cumin and oregano and sauté for several minutes. Stir in broth, hominy, cannelloni or navy beans, corn, chipotle pepper sauce, lime juice, cornmeal and salt. Simmer until chili thickens, about 30 minutes. (Cornmeal thickens chili; add more if desired.)Serve with garnishes like lime wedges, diced tomato, tortilla chips, corn bread, sour cream, diced avocado or grated Chihuahua cheese. Serves 12.Chef Stanley Walker, Rush University Medical Center, Chicago