White Chicken Chili

By JAmero4702

Ingredients

• 3 cups chicken broth, plus extra as needed
• 1 (15 oz) can white or yellow hominy, rinsed
• 3 lbs. boneless, skinless chicken thighs, trimmed
• Salt and pepper
• 3 Tbs vegetable oil
• 2 onions, chopped fine
• 4 jalapeno chiles, stemmed, seeded, and minced
• 6 garlic cloves, minced
• 4 tsp ground cumin
• 2 tsp ground coriander
• 3 (15 oz) cans cannellini beans, rinsed
• 1/4 cup minced fresh cilantro
• 2 Tbs minced jarred jalapeños

Details

Servings 6
Preparation time 15mins
Cooking time 300mins

Preparation

Step 1

1. Process 2 cups broth and hominy in blender until smooth, about 1 minute; transfer to slow cooker.

2. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tbs oil in 12-inch skillet over medium-high heat until just smoking. Brown half the chicken, about 4 minutes per side; transfer to slow cooker. Repeat with 1 Tbs oil and remaining chicken; transfer to slow cooker.

3. heat remaining 1 Tbs oil in now -empty skillet over medium heat until shimmering. Add onions and cook until softened and lightly browned, 8 to 10 minutes. Stir in fresh jalapeños, garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Stir in remaining 1 cup of broth, scraping up any browned bits; transfer to slow cooker.

4. Stir beans into slow cooker, cover, and cook until chicken is tender, 4 to 5 hours on low.

5. Transfer chicken to cutting board, let cool slightly, then pull apart into large chunks using two forks. Stir chicken into chili and let sit until heated through, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in cilantro and jarred jalapeños, and season with salt and pepper to taste.