White Chicken Chili (ATK)

By hmp13

Ingredients

• 3 (16 ounce) cans cannellini beans, drained and rinsed
• 1 (16 ounce) can white hominy, drained and rinsed
• 3 cups chicken broth
• Salt and pepper
• 6 bone in, skin on chicken thighs (about 3 pounds), fat trimmed
• 1 tablespoon vegetable oil
• 2 onions, chopped fine
• 4 jalapeno chiles, seeded and chopped fine
• 6 garlic cloves, minced
• 1 1/2 tablespoons cumin
• 2 teaspoons coriander
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons drained jarred pickled jalapenos, minced

Preparation

Step 1

Puree 1 can beans, hominy, broth and ¾ teaspoon salt in blender until completely smooth. Pour into slow cooker.

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium high heat until just smoking. Cook thighs, skin side down, until skin is well browned and fat has rendered, about 5 minutes. Remove and discard skin, then add thighs to slow cooker.

Pour off all but 2 tablespoons fat from skillet. Cook onions, chiles and ½ teaspoon salt until golden brown, stirring occasionally, about 8 minutes. Add garlic, cumin and coriander and cook until fragrant, about 30 seconds. Transfer half of onion mixture to slow cooker, reserve remaining mixture in refrigerator.

Add remaining beans to slow cooker. Cover and cook on low until chicken is tender, about 4 hours. Transfer chicken to bowl. When cool enough to handle, discard bones and shred chicken into bit sized pieces. Stir cilantro, pickled jalapenos, shredded chicken and reserved onion mixture into slow cooker and let warm. Serve.