The holidays are over and it’s time for everyone’s inevitable I-ate-way-too-much-so-I’m-going-to-make-up-for-it diet. Although I’m not really one to jump on that bandwagon, I do crave something at least a little lighter the days after Christmas. I think my body feels like it needs a detox from the 20 lbs of butter and sugar I consumed since Thanksgiving. So, at least for the next few days, I see soups and salads in my future. I’m sure I’ll be craving a juicy burger and greasy French fries by Friday.
I bookmarked this recipe a while back, but it never made the rotation. Lately, I’ve been kind of tired of chicken, so most weeks I try to avoid too many chicken dishes. Two a week has been my limit for at least a few months. Anyway, I finally got around to trying this and I wish I would have much sooner! James was not as much as a fan (soups for dinner never really satisfy him), but I thought it was wonderful. I think a nice crusty bread on the side would complete the meal nicely.
Unlike a traditional chili, this broth is made with finely chopped (almost a puree) Anaheim chiles, jalapenos, onions, garlic and chicken stock. The vegetables make it thick in texture, but it also still tastes light. You add in some spices, hominy and chicken to complete the dish. I was extremely surprised on how flavorful the chili was. I also added a little pico de gallo and pepperjack cheese garnish to add a little color and additional flavor. It was one of those meals that I couldn’t wait for leftovers the next day, so you know it’s a winner!
4 cups low sodium chicken broth
1 14 oz can of white hominy, drained and rinsed
1 1/2 lbs boneless, skinless chicken breast
2 Tbs vegetable oil
1 onion, peeled and quartered
3 Anaheim chiles, deseeded and cut into large chunks
1 jalapeno, seeded and quartered
3 garlic cloves, peeled
2 tsp cumin
2 Tbs flour
pico de gallo, for garnish
pepperjack cheese, for garnish
In a medium saucepan, bring broth, hominy and 1/4 tsp salt to a boil. Turn off heat and set aside.
Meanwhile, pat chicken dry and season with salt and pepper. In a Dutch oven or large heavy bottomed sauce pan, heat 1 Tbs of oil until just smoking. Brown chicken on both sides, about 2-3 minutes per side. Remove from pan and set aside on a clean plate.
While your chicken is browning, place onion, chiles, jalapenos and garlic in a food processor. Pulse 10 times, or until everything is finely chopped. Once you have removed the chicken from the pan, add the remaining Tbs of oil to it. Saute the vegetables over medium heat with 1/2 tsp of salt until dry and no water remains, about 6 to 8 minutes. Stir in cumin and cook until fragrant, about 30 seconds.
Stir flour into the vegetables and cook until lightly browned, about a minute. Stir in broth mixture. Add in chicken and reduce heat to low. Cook until chicken is cooked throughout, about 10-15 minutes.
Remove chicken from the broth and shred with two forks, keeping the broth at a simmer over low heat. When you have finished shredding, turn off the heat and return chicken to the broth. Give it a few good stirs to mix everything up.
Serve in large bowls with pico de gallo and pepperjack cheese for garnish.
Recipe from The Best 30 Minute Recipe