Chili Blanco

I’ll post the picture first to keep everyone reading. This recipe, modified from one I have in a magazine, was stellar with a capitol ‘S’. Mike slurped from his bowl to get every last drop. Twice. I don’t know about you, but to me, that is an enthusiastic two thumbs up! He had asked me to make this (and his mom was looking for a good recipe too) so I searched my cookbook cupboard to find something to use. I was glad to have some motivation for a meal. Lately I have just felt like a slug in the cooking department. I haven’t felt adventurous, or excited or eager to do much. I think it’s the February slump. Other bloggers have mentioned it too.

The original recipe, from a Better Homes and Gardens All Time Favorite Soups and Stews magazine from late 2003, called for ground chicken or turkey and ground pork. I wasn’t really thrilled about using those meats. Yeah they might have been fine, but I wanted big chunks of chicken, so I settled on using bone-in skin on chicken breasts. They would stand up to a long simmer and still provide plenty of good, tender meat. I used onion, poblano, jalapeno, canned green chilies, hominy and great northern beans too. Fresh cilantro and lime wedges made for a perfect garnish. It was easy to put together and then simmered away while I made a jalapeno-cheddar cornbread.

Unfortunately, we had no egg for the cornbread, so lacking that and with the fresh jalapeno in it and lots of grated sharp cheddar cheese, the bread came out superbly wet and floppy despite nearly 50 minutes in the oven. Obviously it needed that egg to get all fluffed up and bread-like. (insert a huge DUH right about now) Here I thought, in the tiny, eensy weensy little untrained spot of my culinary brain, that it would be OK. Well, it wasn’t and I was wrong. (insert another big DUH again for effect) I was miffed, mostly at myself, and I tossed the soggy mass into the garbage disposal with a grunt of sheer disgust. I SO wanted that cornbread! I could TASTE it!! Aaauuugghhh!

It didn’t help that I also tried to make some homemade blue corn tortilla chips from scratch to nibble on with the chili; baking them in the oven and of course, I spaced out that they were in there, set off the fire alarm and burned them to an unidentifiable crisp and altogether nasty mess. They too got tossed into the disposal in disgust.

So it wasn’t the most perfect kitchen experience. Still love me? Good. I’m SO over it.

The chili, however, was the crowning glory of the day, saving what was left of my ego. Nicely spiced and pleasantly seasoned, it was chock full of big chunks of chicken, vegetables and beans. I added a small amount of sour cream as a garnish, and with the cilantro and lime juice, the tastes were just perfect. Like I said, Mike slurped. Twice. It was so darn cute I wanted to pinch him.

Chili 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.