Wednesday, September 1, 2010

sunday - chicken chili with hominy

We've had a chilly, rainy week thus far in Portland, so this chili from sounded like an appropriate meal. This is one of my favorite soup recipes--the tortilla strips thicken the soup nicely and the hominy gives it an appealing chewiness. I stuck closely to the recipe except that I poached and shredded the chicken rather than browning it as the recipe instructs.

Chicken Chili with Hominy

4 corn tortillas
12 ounces boneless, skinless chicken breasts, trimmed
Salt & freshly ground pepper, to taste
1/2 tablespoon extra-virgin olive oil
2 small red bell peppers, seeded and diced
1 large onion, chopped
1 4-ounce can chopped green chiles
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 14-ounce can reduced-sodium chicken broth
2 cups low-fat milk
1 28-ounce can white hominy, rinsed
1/2 cup chopped fresh cilantro
6 lime wedges
Place a tortilla directly on a stovetop burner set at medium-low and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with remaining tortillas. Cut tortillas into 1-inch-wide strips and set aside.
Place chicken in a medium skillet or saucepan and cover with water; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces.

Heat oil over medium-high heat in a large saucepan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chiles, garlic, chili powder, cumin, and oregano; cook, stirring, until fragrant, about 1 minute. Add chicken broth and milk and bring to a simmer, stirring. Stir in reserved tortilla strips and hominy.

Reduce heat to low. Cover and simmer, stirring occasionally, until chili has thickened, about 15 minutes. Stir in chicken, and cook until heated through, about 5 minutes. Remove from heat. Stir in 1/4 cup cilantro. Adjust seasoning with salt and pepper. Serve with remaining cilantro and lime wedges.

Makes 6 servings.

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