Chicken Chili with Hominy

Last Thanksgiving when we traveled to Tennessee for a friend's sister's wedding,we tried hominy for the first time, ever. Neither of us knew what it was but I couldn't wait to come back home to use it in a recipe. The hosts had used it in an American recipe that I couldn't place even if I tried. The texture and consistency of hominy was rich and creamy, very memorable for both of us. With few internet searches I learned that hominy is made from dried maize kernels.

A whole year has gone by and I just remembered the hominy from last Thanksgiving. Instead of attempting to recreate that recipe that I don't have a name for, I decided to use hominy in a chicken chili with Mexican spices. Although the texture wasn't how we remembered it from last year, it was distinct and we both enjoyed the chicken chili with the addition of hominy. Don't omit the cilantro and fresh lime; those ingredients round out the flavor of the chili.

Chicken Chili with Hominy

Ingredients

12 ounces boneless/skinless chicken breasts and thighs or 1 breast and 1 drumstick/thigh
Kosher Salt
Black pepper, freshly ground
1 tablespoon bacon fat or extra-virgin olive oil, divided
3/4 cup chopped onion
4.5 ounce can chopped green chilies
2 garlic cloves, minced
1 teaspoon Indian chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 cup milk
2 cups chicken stock, homemade
2 15 ounce cans white hominy, drained and rinsed
1/2 cup chopped fresh cilantro, divided
fresh lime slices

In a large Dutch oven, heat 1/2 tablespoon bacon fat or olive oil over medium-high. Season chicken with salt and pepper, add chicken into the pot and cook, stirring often, until lightly browned, 3 to 4 minutes. Remove the chicken onto a plate.

Add remaining 1/2 tablespoon bacon fat to the duthc oven. Stir in onions, season with salt and pepper and cook, stirring often, until softened, about 4 to 5 minutes. Add chilies, garlic, chili powder, cumin and oregano and cook for 1 minute. Pour in milk and broth and bring the mixture to a simmer. Stir in reserved chicken and hominy.

Reduce heat to low, cover and simmer, stirring occasionally, until chicken is cooked through and chili has thickened, about 40 minutes. Stir in 1/4 cup cilantro. Taste and adjust with salt and pepper.

Serve with a slice of lime.

Makes 4- 6 servings