2 lb boneless, skinless chicken thighs, cut into bite sized pieces
28 oz can whole tomatoes, roughly chopped*, liquid reserved
20 oz can hominy
15 oz kidney beans
10 oz Ro-tel (I used the Mexican Fiesta variety, but any will work)
4 oz can chopped green chile
1 large onion, chopped
4 cloves garlic, chopped
2 tablespoons ground chipotle pepper
2 tablespoons cayenne pepper
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon oil
Heat oil in a large, heavy, tall saucepan. Sprinkle 1 tablespoon each paprika and cayenne on the chicken thighs. Add the onion, garlic and chicken and saute until the chicken is almost completely cooked through, it should look white on each side. Add the rest of the spices, the canned tomatoes, chiles, kidney beans, tomato paste, hominy (you might need to break this up a little with the back of a spoon) and Ro-tel. Cover and cook 15-20 minutes, then remove the cover and cook an additional 10. Serve immediately. Leftovers refrigerate and freeze well.
Yield: roughly 6-8 servings
*I just open the can and run a knife through it to cut them up.
I know chili isn’t exactly what springs to mind when you are thinking of what to make for dinner during the warm weather months but this chili is surprisingly quick to make and only uses one pot. I have been wanting to make something using hominy for a while now. When I was a child we’d occasionally have it (somewhat oddly) for breakfast with breakfast sausage but it in the years since I’ve noticed how well it pairs with tomato. When boneless, skinless chicken thighs (so moist and juicy and only nominally higher in fat than chicken breasts) went on sale this week I thought a chicken chili might be in order. Matt said it was one of the best chilis either of us has ever made which is high compliment from someone who prides himself on his chili prowess. It uses a fair amount of canned goods, which is good (you probably have most if not all of the ingredients on hand) but it doesn’t have the icky “canned” taste. It is very fresh tasting. The trick is the tiny bit of tomato paste for a depth of flavor.
I love hominy, and this sounds like a very good dish to try out.
this looks really light…a perfect summer chili
That looks delicious! The dark meat probably gives it a great flavor as well. I will have to try this one time.
This looks like an interesting recipe. Delicious indeed!
I remember having hominy a few times growing up, but last time I went to look for it at the grocery store, they didn’t have any! I will have to keep my eyes open.
i recently made a chicken chili with hominy & chipotle, but this was a “white” chili. i’ll take your word for it that hominy and tomato are a good pair and give it a whirl.
in the process of discovering a new food blog and came across this recipe including coconut and lime
Oh my, that sounds delicious. Yeah, not ‘summery’ but still…
I actually prefer chicken thighs if it’s just “us” for supper … breasts for guests, though. (They always cost so much more.)
Seriously, how do you manage to cook so much? You are an inspiration!
Pink: well, we don’t buy any “convenience” foods, so if I want to eat, I have to cook!
I love stews with hominy. Question: are the beans and hominy drained and rinsed? Thanks.
Harry & Eddie: no they are not.
We have chicken a lot. This recipe would keep me busy in the kitchen again. Planning to have this in the weekend.
I'd not heard of Hominy before! Looks very tasty!