IChili Blanco
4 bone-in skin on chicken breasts, fat trimmed, 2 medium onions, chopped, 4-6 cloves garlic, minced, 1 large poblano pepper, seeded, cored and diced, 1 jalapeno, seeded, cored and diced, two 4 ½ oz cans diced green chilies, 4 c. chicken broth (or vegetable broth), two 15-oz cans hominy, drained and rinsed, two 15-oz cans great northern beans, drained and rinsed, 3 T. fresh squeezed lime juice, 2 T. ground cumin, ½ t. ground white pepper.
Fresh cilantro, Lime Wedges, and sour cream if desired for garnish.
In a 4-quart stockpot with lid, heat 2 T. olive oil. Season chicken with salt and pepper and add to pan when hot, skin side down. Sear until browned, turn over and cook about 3-5 more minutes. Remove from heat. Add in onions, garlic and fresh peppers, sauté until onion is translucent, about 10 minutes. Add in canned green chilies with liquid, and cook for 2 minutes, stirring occasionally. Add broth, cumin, white pepper and lime juice. Add in both cans of hominy and one can of beans. Remove skin from chicken and add to pan, breast side down. Bring to a boil, then cover and simmer until chicken is tender, about 25-30 minutes. Remove chicken and tear into pieces with two forks. Add meat back to pan along with second can of beans. Simmer for about 10 minutes. Make sure chicken is cooked thoroughly. Serve garnished with cilantro and lime wedges
And watch everyone smack their lips and slurp their bowls.
I love this dish. Not really chili, but oh so good. I like to mix up the chilis, some hot like jalapeno, some milder like anaheim, to draw out a bit more fresh chili flavor without killing everyone with the pure heat. Mmmm.
I love the look of your white chilli, as Rattling the Kettle said, it is good to put some different chillis in it. I like it to look puritanical but then shock people with heat!
Freya
Oh man, this looks GREAT! My stomach is rumbling just from gazing at the photo. Like you, I’m in a total winter slump. I KNOW that I can make more than pizza and soup, but I can’t even remember what other foods there are. And it’s way too cold to use my grill….
Barb
I’m intrigued! This sounds really delicious, (even though I’m not entirely convinced about the hominy… I am right that it’s the same as “grits”?).
About the canned diced green chilies – are those jalapeno or Thai? And are they in some sort of sauce? We usually use fresh chillies….
Too bad about the cornbread! I hate that when that happens! The last time I made biscuits, I had a not unsimilar experience. They were such a failure that I am now disallowed from making biscuits. And I used to be THE biscuit maker.
Just curious, did you add extra baking powder? (Just in case you run out of eggs again, this might be useful: http://www.foodsubs.com/Eggs.html)
-Elizabeth
Been too long for me and Chili blanco…I so would dig
ej…you could cut back to one can of hominy or even skip it altogther and not compromise the taste. But try it, it is the same as grits just in kernel form.
OOOO, that looks good. Actually looks kindof refreshing – with the spice and lime involved.
That looks amazing. I agree that slurping the bowl clean twice is music to my ears!
Sorry about the chips… can only say “been there, done that!”
For sure, you had me at the picture! I hope it was a big soup pot because I think there’ll be a couple dozen food bloggers/readers outside your door at lunch tomorrow … thanks so much for adding new inspiration to Soup’s On. I’m updating the round-up now so look for a whole pile of new recipes shortly.
Oh, that looks so very delicious and I especially love the presentation with the lime wedge. Very inviting. I LOVE chili of the blanco variety….hmmmmm. Gotta run and check my pantry for ingredients!