Rotisserie Chicken Chili With Hominy And Chiles Recipes

ROTISSERIE CHICKEN CHILI WITH HOMINY AND CHILES

Steps:

• Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.
• Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
• Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.
• Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.

CHILI CHICKEN WITH HOMINY HASH

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line 2 baking sheets with foil. Mix 1 1/2 teaspoons chili powder, 1/2 teaspoon cumin, 3/4 teaspoon salt, the cinnamon and lime zest in a bowl. Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast.
• Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining 1/2 teaspoon each chili powder and cumin, and 1/4 teaspoon salt in a medium bowl. Spread on the other baking sheet.
• Transfer the chicken to the upper oven rack and the hominy to the lower rack. Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes.
• Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro. Season with salt and toss. Serve with the chicken and lime wedges.

ROTISSERIE CHICKEN CHILI

Steps:

• Heat oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Remove from heat. Add 1 can of beans and smash into the onion using a potato masher.
• Transfer onion mixture to the bottom of a slow cooker and add remaining beans, chicken broth, shredded chicken, tomatoes, chiles, garlic, cumin, oregano, and cayenne.
• Cover and cook on High until reduced and thickened, about 4 hours. Garnish with Monterey Jack cheese.

SLOW-COOKER WHITE CHICKEN CHILI WITH HOMINY

Steps:

• Place chicken in 3- to 4-quart slow cooker. Top with remaining ingredients except sour cream and onions.
• Cover and cook on low heat setting 8 to 10 hours.
• Before serving, stir gently to break up chicken pieces. Serve topped with sour cream and onions.

ROTISSERIE CHICKEN CHILI WITH HOMINY & CHILIES

Steps:

• Bring skin and bones, chicken broth a 1 quart of water to boil over medium-high heat.
• Reduce heat to low and simmer about 30 minutes.
• Strain and discard skin and bones.
• Heat oil over medium-low heat in soup kettle.
• Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute.
• Add onion; increase heat to medium; saute until soft, 4 to 5 minutes.
• Stir in chicken and chilies.
• Add 4 cups hominy or beans and all but 1 cup of the broth and bring to a simmer.
• Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
• Puree remaining 2 cups hominy or beans and 1 cup broth in blender or food processor until silky smooth; add to soup.
• Stir garlic and corn into soup.
• Simmer for a minute or so longer, then cover and let stand for 5 minutes.
• Ladle into bowls and top with sour cream, cilantro or scallions.
• Pass separately the lime wedges and green hot pepper sauce.

CHICKEN CHILI WITH HOMINY

Steps:

• In a large pot (5 quarts), warm oil over medium-high heat. Brown chicken until golden, 3 to 4 minutes per side. Transfer to a plate; set aside.
• Reduce heat to medium. Add onion, garlic, and chile; cook, stirring often, until onion softens, 3 to 4 minutes.
• Cut browned chicken into 1/2-inch strips. Add chicken, broth, and beans to pot; bring to a boil. Reduce heat to an active simmer, and cook until chicken is very tender and chili has thickened, 25 to 30 minutes.
• Reserve 1/2 cup hominy to use as garnish; stir remaining hominy into chili. Season with salt and pepper. Ladle into bowls; garnish each serving with reserved hominy and cilantro, and drizzle with jalapeno sauce, as desired.

CHICKEN AND HOMINY CHILI

Steps:

• Heat oil in large saucepan on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender.
• Stir in remaining ingredients except cheese; cover. Bring to boil, stirring occasionally.
• Serve sprinkled with cheese.

WHITE CHILI WITH HOMINY

Steps:

• In a large saucepan, saute the chicken and onion in oil until chicken is no longer pink. Add the hominy, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in the sour cream, half-and-half and 1 tablespoon cilantro. Sprinkle with remaining cilantro.