This Winter, cozy up next to the fire (or heater for us urbanites) and stay warm with spice. A big bowl of this healthy and hearty Chicken and Hominy Chili warms you from the inside with southwestern spices, tender shredded chicken, and chewy hominy. This stew is great for serving to a crowd, après-ski or while watching football, or portion the chili in small containers and freeze for a quick weeknight meal.
1½ pounds boneless, skinless chicken thighs (4 to 5 thighs)
1½ teaspoons ground cumin
1 tablespoon chili powder
1½ teaspoons salt
1 teaspoon black pepper
2 cloves garlic, minced
1 16-ounce jar of medium or mild salsa
1½ cups low sodium chicken stock
1 cup water
1 29-ounce can pre-soaked and cooked hominy
1 15-ounce can pinto beans
¼ cup minced cilantro
Optional garnishes: sour cream, minced white onion, lime wedges, and sharp cheddar cheese
Preheat an oven to 325 degrees Fahrenheit.
Place the chicken thighs in a large braising pot that has a tight-fitting lid. Sprinkle the thighs with the cumin, chili powder, salt, black pepper, and minced garlic. Pour the salsa over the chicken then add the chicken stock, water, and hominy. Gently stir the ingredients to make sure the liquid spreads under the chicken.
Cover the pot and place it into the preheated oven for 2 hours. Remove the thighs to a cutting board and shred the meat by dragging two forks away from one another. Add the shredded chicken and pinto beans back to the pot and stir until combined. Simmer the soup over medium heat until the beans are heated through.
Serve the Chicken and Hominy Chili with a sprinkle of cilantro and any or all of the optional garnishes.