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Chicken Chili with Hominy
4 corn tortillas
3/4 pound lean chicken breast fillets -- 3/4-inch chunks
salt and black pepper -- to taste
1 tablespoon olive oil -- or canola oil
2 small red bell peppers -- seeded and diced
1 large onion -- chopped
4 ounces green chiles -- chopped
3 cloves garlic -- minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
14 ounces reduced-sodium chicken broth
2 cups 1% milk
30 ounces canned white hominy -- rinsed
1/2 cup chopped fresh cilantro
Place a tortilla directly on a stove top burner set at medium-low and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with remaining tortillas. Cut tortillas into 1-inch-wide strips and set aside.
Season chicken with salt and pepper. In a Dutch oven, heat 1/2 Tbs.. oil over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate.
Add remaining 1/2 Tbs. oil to pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chiles, garlic, chili powder, cumin and oregano; cook, stirring, until fragrant, about 1 minute. Add chicken broth and milk and bring to a simmer, stirring. Stir in reserved tortilla strips, chicken and hominy.
Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and chili has thickened, about 20 minutes. Stir in 1/4 cup cilantro. Adjust seasoning with salt and pepper. (The chili will keep, covered, in the refrigerator for up to1~ 2 days.) Serve with remaining cilantro and lime wedges.