This chili satisfies the "all my kids are sick, we're having some decidedly not-fun house issues, and it's cold outside" mood. And it is amazing. The base of the chili is made up of three different kinds of chile peppers - jalapeños, poblanos, and anaheims. It also uses hominy, rather than beans, to add bulk to the chili, and it's a great move. I love hominy, so anytime I see it in a recipe, I want to make it immediately.
The chili is slightly spicy, with a slightly tangy undertone from the milder peppers. It's finished with cilantro, scallions, and lime juice, and the bright freshness is a great complement to the spice. I served this at Henry and Tucker's baptism luncheon over the weekend, and it was a hit with our families as well.
If you're like me, and love to constantly try new recipes for chili, give this one a try. It's an instant classic.
Chicken Chili Verde
adapted from Elly Says Opa and ATK's Healthy Family Cookbook
serves 6 to 8 generously
- 3 lbs bone-in, skin on chicken pieces (breasts, thighs, or a mixture of both)
- 1 Tbs canola oil
- 2 medium jalapeño peppers, seeded and minced
- 3 medium anaheim or cubanelle peppers, stemmed, seeded, and coarsely chopped
- 3 medium poblano peppers, stemmed, seeded, and coarsely chopped
- 2 medium onions, cut into large pieces
- 6 cloves garlic, minced
- 1 Tbs cumin
- 3/4 tsp ground coriander
- 2 (14.5 oz) cans hominy, drained and rinsed, divided
- 3-4 cups chicken broth, divided
- juice of 2 limes
- 1/3 cup minced fresh cilantro
- 4 green onions, thinly sliced
Generously season the chicken with salt and pepper. Heat a large Dutch oven with the oil over medium-high heat. Add the chicken, skin-side down, and cook about 5 minutes. Fli[ the chicken and brown on the other side, 3-4 minutes. Remove the chicken from the pot and set aside. Drain off all but 1 tablespoon of fat from the pot.
Meanwhile, add 2 of the jalapeño peppers to the bowl of a food processor, along with the anaheims, poblanos, and onions (do this in multiple batches if you don’t have a very large work bowl). Process until you reach the consistency of chunky salsa, about 12-15 pulses, scraping down the sides of the bowl halfway through.
Add the puree to the Dutch oven over medium heat, along with the garlic, cumin, coriander, and about 1/2 teaspoon of salt. Cook, covered, for about 10 minutes or until vegetables soften, stirring occasionally.
Remove the pot from heat and combine 1 cup of the vegetable mixture, 1 cup of the hominy, and 1 cup of the chicken broth into the bowl of a food processor. Process until smooth, about 20 seconds. Return the mixture to the pot, and add the remaining 3 cups of broth. Nestle the browned chicken into the liquid, and bring to a boil. Reduce to medium-low and simmer, covered, until chicken registers 160º, stirring occasionally. This should take about 20 minutes.
Remove the chicken with tongs and transfer to a plate. Stir the remaining hominy into the pot and simmer for 10 minutes. Meanwhile, remove the skin from the chicken and dice or shred the meat.
Stir the chicken, lime juice, cilantro, and green onions into the chili and season to taste with salt and pepper. Serve.