White Chili with Hominy
For an enhanced flavor experience, it's recommended to prepare this White Chili with Hominy a day in advance. After simmering, allow the chili to cool, then cover and refrigerate. The following day, gently reheat the chili over low heat, and just before serving, incorporate the tangy richness of sour cream, the lusciousness of half-and-half, and a final touch of vibrant cilantro. This make-ahead approach allows the flavors to meld harmoniously, resulting in a truly satisfying culinary masterpiece.
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Equipment
- 1 Knife
- 1 Cutting Board
- 1 Sauce Pan
- 1 Slotted Spoon
Ingredients
- 1 lbs chicken breast boneless and skinless cut into 1/2-inch cubes
- 1 yellow onion chopped
- 1 tbsp canola oil
- 15 oz hominy drained
- 15 oz cannellini beans (white kidney beans) rinsed and drained
- 14 oz chicken broth
- 8 oz green chilies chopped
- 1 tsp garlic salt
- 1 tsp basil
- 1 tsp ground cumin
- 1/4 tsp white pepper
- 1/8 tsp cayenne pepper
- 1 cup sour cream
- 1/3 cup half-and-half cream
- 2 tbsp dried cilantro divided
Instructions
- In a large saucepan, saute the chicken and onion in oil until chicken is no longer pink.1 lbs chicken breast, 1 yellow onion, 1 tbsp canola oil
- Add the hominy, beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.15 oz hominy, 15 oz cannellini beans, 14 oz chicken broth, 8 oz green chilies, 1 tsp garlic salt, 1 tsp basil, 1 tsp ground cumin, 1/4 tsp white pepper, 1/8 tsp cayenne pepper
- Remove from the heat; stir in the sour cream, half-and-half, and 1 tablespoon cilantro. Sprinkle with remaining cilantro.1 cup sour cream, 1/3 cup half-and-half cream, 2 tbsp dried cilantro