ATK White Chicken Chili for Two

By GratefulSea

To make this dish spicier, add the chile seeds. Be careful not to overcook the chicken in step 3 or it will taste dry. Serve with your favorite chili garnishes.

Ingredients

• 1 (15-ounce) can white or yellow hominy , rinsed
• 2 cups chicken broth
• 1 Tablespoon vegetable oil
• 2 poblano chile , stemmed, seeded, and chopped
• 1 small onion , chopped fine
• 2 garlic clove , minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 Tablespoon all-purpose flour
• 12 ounces boneless, skinless chicken breast , trimmed
• Salt and pepper
• 1/2 cup jarred tomatillo salsa (salsa verde)
• 2 Tablespoons minced fresh cilantro

Details

Adapted from onlinecookingschool.com

Preparation

Step 1

1. Process 1 cup hominy and 1/2 cup broth in blender until smooth, about 10 seconds.

2. Heat oil in medium saucepan over medium heat until shimmering. Add poblanos, onion, garlic, cumin, and coriander. Cook, stirring often, until vegetables are softened and spices are fragrant, about 5 minutes. Stir in flour and cook for 1 minute.

3. Slowly whisk in remaining 1 1/2 cups broth, scraping up any browned bits and smoothing out any lumps. Stir in pureed hominy mixture and remaining 1/2 cup hominy. Season chicken with salt and pepper, add to chili mixture, and bring to simmer. Cover, reduce heat to medium-low, and simmer until chicken registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks.

4. Return chili to simmer, stir in shredded chicken and tomatillo salsa, and cook until heated through, about 2 minutes. Stir in cilantro and season with salt and pepper to taste. Serve.