Chili Chicken With Hominy Hash Food

HOMINY BEEF CHILI

Steps:

• In a large skillet, heat oil over medium heat. Brown beef in batches. Remove with a slotted spoon to a 5-qt. slow cooker; discard drippings., Stir in hominy, broth, tomatoes, red pepper, onion, chiles, garlic and seasonings. Cook, covered on low 6-7 hours or until meat is tender. Stir in corn; heat through. If desired, serve with cheese and sour cream.

WHITE CHILI WITH HOMINY

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.

CHICKEN CHILI WITH HOMINY

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.

CHICKEN AND HOMINY CHILI

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.

CROCK POT WHITE CHICKEN CHILI WITH HOMINY

Steps:

• Chop up 1 onion & place on the bottom of a 4 quart slow cooker.
• Place chicken on top of onions.
• Top with beans & corn.
• In a medium bowl combine taco seasoning, rotel, soup & chicken broth. Pour over chicken.
• Chop up 2nd onion & place on top.
• Cover & cook on low for 8 to 10 hours.
• Before serving stir gently to break up chicken.
• OPTIONAL: Top with sour cream, chips, cheese or jalapeno's.

ROTISSERIE CHICKEN CHILI WITH HOMINY AND CHILES

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.

ROTISSERIE CHICKEN CHILI WITH HOMINY & CHILIES

Steps:

• Bring skin and bones, chicken broth a 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 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 chilies.
• Add 4 cups hominy or beans 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.
• Puree remaining 2 cups hominy or beans and 1 cup broth in blender or food processor 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.