Chicken Green Chili with Hominy
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 236.9
- Total Fat: 4.8 g
- Cholesterol: 42.3 mg
- Sodium: 1,086.5 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 3.8 g
- Protein: 20.5 g
View full nutritional breakdown of Chicken Green Chili with Hominy calories by ingredient
Introduction
Hearty Chili made lean with chicken, and great spice from Jalapenos and Anaheim chilies. This is meant to be a single dish meal. Instead of Chili and Corn bread, this chili incorporated hominy, giving it a slight corn taste, somewhat like eating a Verde Chicken Enchillada. Hearty Chili made lean with chicken, and great spice from Jalapenos and Anaheim chilies. This is meant to be a single dish meal. Instead of Chili and Corn bread, this chili incorporated hominy, giving it a slight corn taste, somewhat like eating a Verde Chicken Enchillada.Number of Servings: 12
Ingredients
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3-Green Peppers (Roasted, Peeled and Chopped)
4-Jalapeno Peppers (Roasted, Peeled and Chopped)
2-Anaheim Peppers (Roasted, Peeled and Chopped)
5-Medium Tomatillos (Roasted, Peeled and Chopped)
1-White Onion (Chopped)
3-Cloves Garlic (Minced)
1 4-5 lb. Roasting Chicken
3-Bay Leaves
1 lb. Can Hominy (drained)
1 can Great Northen Beans
1/2-Cup Cilantro (Choppped)
10 Cups Chicken Stock (From cooking the chicken)
1/4 Cup Corn Starch
1/2 Cup White Wine
3 TSP. Salt
Directions
1. Salt and Pepper inside and outside of chicken with half of the salt, as much pepper as you like.
2. Place chicken in large casserole or pot and fill with water unitl chicken is just barely covered. Add the bay leaves to the water.
3. On High heat, bring water to boil
4. Once boiling, reduce heat to med-low and lightly cover the pot
5. Let simmer for 1 hour and 20 minutes
6. While the chicken is cooking, take all the peppers and tomatillos and blacken them under the broiler on high. This can be accomplished by placing them on a large baking sheet and rotating them every few minutes to ensure an even blackening of the outer skins.
7. Once the skins have been blackened, place the peppers and tomatillos in a covered dish and place them in the refrigerator until cooled.
8. Once cooled, peel the skin from the peppers, and remove the seeds. Place the flesh in a food processor and chop fine.
9. About this time, the chicken should be done. Remove the chicken and cool, and reserve the stock for later
10. In large pot, saute the onion and garlic with a small amount of oil on medium-high heat until tender and slightly browned.
11. Add the Cumin and saute for about 1 minute
12. Mix in the cornstarch
13. Deglase the pot with the white wine
14. Add the chopped peppers and tomatillos
15. Add stock in increments to keep the mixture boiling
16. Add the hominy and beans
17. Cover and reduce heat to low
18. As the mixture simmers, remove the meat from the chicken and pull into pieces with your hands or using two forks you can shred it.
19. Place chicken in the pot along with the rest of the salt
20. Simmer everything together for about 30 minutes or longer (whenever you're ready to eat)
21. Eat and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user JASON_COH.
2. Place chicken in large casserole or pot and fill with water unitl chicken is just barely covered. Add the bay leaves to the water.
3. On High heat, bring water to boil
4. Once boiling, reduce heat to med-low and lightly cover the pot
5. Let simmer for 1 hour and 20 minutes
6. While the chicken is cooking, take all the peppers and tomatillos and blacken them under the broiler on high. This can be accomplished by placing them on a large baking sheet and rotating them every few minutes to ensure an even blackening of the outer skins.
7. Once the skins have been blackened, place the peppers and tomatillos in a covered dish and place them in the refrigerator until cooled.
8. Once cooled, peel the skin from the peppers, and remove the seeds. Place the flesh in a food processor and chop fine.
9. About this time, the chicken should be done. Remove the chicken and cool, and reserve the stock for later
10. In large pot, saute the onion and garlic with a small amount of oil on medium-high heat until tender and slightly browned.
11. Add the Cumin and saute for about 1 minute
12. Mix in the cornstarch
13. Deglase the pot with the white wine
14. Add the chopped peppers and tomatillos
15. Add stock in increments to keep the mixture boiling
16. Add the hominy and beans
17. Cover and reduce heat to low
18. As the mixture simmers, remove the meat from the chicken and pull into pieces with your hands or using two forks you can shred it.
19. Place chicken in the pot along with the rest of the salt
20. Simmer everything together for about 30 minutes or longer (whenever you're ready to eat)
21. Eat and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user JASON_COH.