Recipe: White Hominy Chicken Chili

White
Hominy
Chicken
Chili


2 tablespoons olive or avocado oil
2 medium yellow onions, diced
1 1/4 pounds boneless, skinless chicken breast
1 packet of white chili seasoning
1 cup Holland House White Cooking Wine
1 jar (16 ounces) chunky salsa verde
4 cups unsalted vegetable stock
1 can (16 ounces) cannellini beans, drained and rinsed
1 large poblano or green pepper, diced
1 bag (10 ounces) frozen fire-roasted corn
1 can (29 ounces) white hominy, drained and rinsed
3 tablespoons cornmeal (optional)

Toppings recommendations
Lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips, jalapenos

Recipe courtesy of Caitlin Meade
Prep time: 15 minutes
Cook time: 4 hours
Servings: 8

1 Turn slow cooker on low; add oil, onions and chicken. Distribute chili seasoning evenly over chicken and onions.

2 Add cooking wine, salsa verde and chicken stock.

3 Cover and cook 3 hours.

4 Remove chicken and allow to rest, covered, for 15 minutes before shredding.

5 Add beans, peppers, corn and hominy to slow cooker. For thicker consistency, add cornmeal, if desired. Cook on high 1 hour, stirring occasionally.

6 Add shredded chicken back to slow cooker and serve with lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips and jalapenos, if desired.


  • A Chef’s Advice

    Tips for stress-free cooking.

    By: Family Features

  • As a survivor of Gordon Ramsay’s MasterChef competition, Caitlin Meade offers these tips to reduce stress in the kitchen.

    Prep Before You Begin
    Practice the “mise en place” method — a French term alluding to having everything in place before cooking. Measure ingredients, chop vegetables and prepare utensils to create a steady workflow.

  • Use Cooking Wine
    A secret ingredient and important pantry staple for Chef Meade, cooking wine is perfect for when she needs to make a pan sauce or add flavor. It’s even saved her from having to open a nice bottle of table wine, as most recipes call for less than a cup.

  • Create Your Own Stock
    Save any leftover poultry carcasses, wing tips, neck and bones. Add onion peels, celery tips, carrot tops and other vegetable scraps in the freezer. When you’re ready to make a batch, fill a large pot with the leftovers, cover with water, bring to a boil and simmer 1-2 hours.