Chicken And Hominy Chili Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Brown chicken over medium heat in sauce pan.
• Remove chicken and keep warm.
• Reheat sauce pan over medium heat.
• Saute onion and garlic until onion is translucent.
• Add chicken, broth, oregano, chili powder and combine.
• Reduce heat to low.
• Cover and cook.
• *You can lessen broth and add more chicken and hominy for a thicker soup.

Steps:

• Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
• Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.

Steps:

• Preheat oven to 425 degrees. In a small bowl, combine paprika, chile powder, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a rimmed baking sheet, and rub with spice mixture. Bake until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, 20 to 25 minutes.
• Meanwhile, make hominy saute: In a large saucepan, heat oil over medium. Add hominy and scallions; season with salt and pepper. Cook, stirring occasionally, until scallions are softened, 2 to 3 minutes. Add tomatoes; cook until warmed through, 2 to 3 minutes. Remove from heat, and add vinegar; season with salt and pepper. Drizzle chicken with pan juices, if desired, and serve with hominy saute.