White Chicken Chili

• servings: 4-6
• total time: 45 mins

Ingredients

1 (15-ounce) can white or yellow hominy, rinsed

4 cups low-sodium chicken broth

2 tablespoons vegetable oil

1 1/2 pounds boneless, skinless chicken breasts, trimmed (Use one rotisserie Chicken)

Salt and pepper

3 poblano chiles, stemmed, seeded, and chopped

1 onion, chopped fine

2 tablespoons all-purpose flour

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

⅛ teaspoon cayenne pepper

1/2 cup jarred tomatillo salsa (or salsa verde)

2 tablespoons minced fresh cilantro

Directions

1. Process 1½ cups of hominy and 1 cup broth in blender until smooth, about 10 seconds; set aside.

2. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken lightly on both sides, about 5 minutes; transfer to plate.

3. Add remaining 1 tablespoon oil, poblanos, and onion to fat left in pot and cook over medium heat until vegetables are softened, about 5 min-utes. Stir in flour, garlic, cumin, coriander, and cayenne and cook until fragrant, about 1 minute. Slowly whisk in remaining 3 cups broth, scraping up any browned bits and smoothing out any lumps.

4. Stir in pureed hominy mixture and remaining hominy. Add browned chicken, along with any accumulated juices, cover, and simmer gently until it registers 160 degrees, about 10 minutes. Transfer chicken to cutting board and shred into bite-size pieces.

5. Meanwhile, return chili to simmer. Stir in shredded chicken and tomatillo salsa and cook until heated through, about 1 minute. Stir in cilantro and season with salt and pepper to taste. Serve.