Archive for February 19th, 2007


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.


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