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Chicken Chili with Hominy

January/February 1999

Your rating: None Average: 3.4 (19 votes)

Traditional Mexican techniques combine with spicy Southwestern chic for a creamy "white" (chicken) chili. The chili is thickened with corn tortillas, which also contribute to its rich corn flavor.



READER'S COMMENT:
"This has been a favorite in our house for years. Ilene "
Chicken Chili with Hominy

9 Reviews for Chicken Chili with Hominy

02/01/2014
Anonymous
I could eat it every day...

This is my go-to recipe for Super Bowl Sunday for about 7 years, although I can't figure out why I only make it once a year. Even my relatively picky children (ages 13, 11 and 9) gobble it up. I always double the recipe, so I can freeze some. Holds up very well when reheated.
I add a can of white beans, and about three cups of frozen corn to make it even more hearty.
Try it. I PROMISE you will love it.

tasty, easy
Comments
11/11/2010
Anonymous

This has been a favorite in our house for years.
Ilene

Comments
09/21/2009
Anonymous

Really delicious except that it's too much hominy for us, so I do one can black beans in place of one can of the hominy. Excellent combination of flavors and textures. In my opinion, you shouldn't skip the lime wedges.

Lana, Tiburon, CA

Comments
09/21/2009
Anonymous

Yum! This is a great recipe! I left out the bell peppers since we do not fancy those, otherwise followed exactly. Next time might sub ground chicken for cut-up chicken breasts to give more real chili feel. I think the tortilla strips might be able to be subbed out for polenta or just cornmeal since they dissolve in the sauce anyway and I believe they are there as a thickening agent. Oh, and I used dried cilantro and didn't serve with lime wedges.

Chandra, Seattle, WA

Comments
09/21/2009
Anonymous

It's good. I had to adjust the liquids. I just used 1 red pepper and 1 can of hominy, but to get any wiggle room in my pot for it to simmer I had to add more chicken broth.

Laura, ok

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