Recipe by USA WEEKEND columnist Pam Anderson
"Spices permeate the entire dish - cumin, oregano, and cayenne pepper - and hominy adds an authentic Southwestern accent to this chicken chili. Save a big chunk of time simply by using rotisserie chickens from the supermarket and canned chicken broth as the chili base."
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store-bought roast chickens, meat picked from bones and
onions, cut into medium dice
2 (4 ounce) jars
diced mild green chiles
2 (20 ounce) cans
hominy, or equal quantity of canned white beans, such as cannellini or great Northern
garlic cloves, minced
frozen corn, preferably shoepeg
cilantro or scallions
green hot sauce
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.
I really enjoyed the flavor and texture of this soup. It was just a bit too much corn flavor after a whole bowl.
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.
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!
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.
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.
Bryan liked-makes alot
Loved this! I used 3 cans of white beans instead of hominy and added an extra can of jalapenos. Will definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Rotisserie Chicken Chili With Hominy and Chiles
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 225
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