Reviewed: Dec. 3, 2005

Loved it! I improvised a little ... Williams' pre-pkgd chili spice mix, black beans, hominy and didn't add the add'l corn. i used a can of diced tomatoes also. Its a great alternative to standard beef chili.

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21 users found this review helpful

Reviewer:

TRACIOK

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Reviewed: Jan. 25, 2006

I really enjoyed the flavor and texture of this soup. It was just a bit too much corn flavor after a whole bowl.

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16 users found this review helpful

Reviewer:

Kiwiroo

Home Town: Lake Oswego, Oregon, USA

Living In: Sherwood, Oregon, USA

Reviewed: Aug. 25, 2006

With some changes, this recipe is FABULOUS!!! I used 3 chickens instead of 2. I didn't bother to make my own broth and used just 6 cups of water and chicken boullion. I pureed 1 can of hominy and one can of beans for added thickenss, and when the whole beans were added, I used 1 can hominy and 1-2 cans of beans. This makes the chili much meatier and the added beans (both whole and pureed) add a lot more thickness and texture.

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14 users found this review helpful

Reviewer:

Julie

Cooking Level: Expert

Home Town: North Andover, Massachusetts, USA

Living In: Fuquay Varina, North Carolina, USA

Reviewed: Dec. 22, 2008

Thank you for this recipe! My husband and I had found something similar in a Back Packer magazine... but lost the mag and feared we wouldn't be able to come up with something nearly as good. Your recipe was just what we were looking for!! The only adjustment we made was to use slightly less broth so that we could serve the chili on tortillas - burrito style. Excellent! Thanks again!

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6 users found this review helpful

Reviewer:

MRS STEVENS

Reviewed: Apr. 7, 2009

I made this with chicken thighs rather than rotisserie chicken, and halved the recipe. I used hot green chile, and adjusted the spices--using a little more than half. I also used prepared stock, and simmered it in the crock pot all day. This is not what I would necessarily call a "chili". To me, it seemed more like a New Mexico posole with chicken. The flavor was fantastic. I think I will also try this in the future with pork rather than chicken.

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8 users found this review helpful

Reviewer:

margaux

Cooking Level: Expert

Reviewed: Apr. 24, 2009

My husband found this recipe years ago in an airline magazine. It's awesome! I wouldn't change the recipe a bit, it's perfect the way it is; a bit time consuming, but worth the time & effort. I fry up some corn tortilla strips in hot oil till crispy and use it as a condiment along with the limes and cilantro. My kids request this recipe over and over again. It freezes well too!

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9 users found this review helpful

Reviewer:

astro12

Reviewed: Dec. 9, 2009

Loved this! I used 3 cans of white beans instead of hominy and added an extra can of jalapenos. Will definitely make again.

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7 users found this review helpful

Reviewer:

Nurse Ellen so not a

Cooking Level: Intermediate

Living In: Agoura Hills, California, USA

Reviewed: Dec. 18, 2009

I did not care for this. The food for this recipe taste better before you cook as opposed to after you cook it. It was spicy and did not taste good!

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6 users found this review helpful

Reviewer:

Proemed

Reviewed: Jan. 19, 2010

Bryan liked-makes alot

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7 users found this review helpful

Reviewer:

kirbysw

Reviewed: Nov. 11, 2010

This was very good. The only changes I made were to omit the cayenne pepper (we don't like spicy) and to cut the recipe in half. Oh, and I used 1 can hominy pureed and 1 can cannellini beans. It seemed like it might be missing something. But, it was a nice change from red chili. Thanks for the recipe.

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7 users found this review helpful